Fried puff of squid ink stuffed with burrata, raw prawn, mandarin and tarragon oil
Return to Recipe
Print
Ingredients
Speciality Ingredients
-
2g of gelatine, softened in cold water
-
2g of citric acid
Beverages
-
126ml of water, cold
Dairy
-
50g of butter
-
20g of double cream
Store Cupboard
Salad & Fresh Herbs
-
salad leaves
Oils & Vinegars
-
90g of extra virgin olive oil
Fish & Shellfish
Fruit & Vegetables
-
1 mandarin, 4 segments