Squid with ink rock
Break molds, think of something unique and discover a new experience for your guests.
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Short & Simple Title
Innovate, create, and taking risks in the world of the gastronomy, is not a privilege reserved to the most famous Chefs. Imagination and illusion, together with the desire to do things well can lead you to stand out with elaborations full of contrasts. Sepia Sepink ink gives you the opportunity to do something with impact.
"Dare to do something different! A surprising combination of textures and flavours"
Below are detailed in a simple and didactic way the steps to follow to surprise your family and guests .
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We hope you enjoy it!
Ingredients
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Squid (3)
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Rock
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60 g onion confit
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60 g egg white
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40 g egg yolk
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40 g isomalt
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10 g flour
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1 g impeller
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1 dessert spoon of Sepink ink
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Mashed potatoes
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300 gr of potatoes
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70 gr milk
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2.5 g Sepink ink
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125 gr. of butter
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5 g salt
Preparation
Baby Squid
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Clean the Squid, leave it in salt, die for a few minutes and drain.
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Then cold fill in the pack with a vacuum cooking at 55º during 5 min afterwards.
Rock
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For the Mix the ingredients, put in a siphon, add 2 loads and reserve in the fridge.
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Place the preparation in plastic cups and cook for 1 min at maximum power.
Mashed Potatos
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Roast the potatoes, peel and sift through a fine sieve.
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Place in a bowl the purée, the warm milk, the Sepink ink and add the butter. Mix and salt.
Presentation
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Place the puree at the base of the dish, over the rock, distribute the cuttlefish around the rock and decorate with seaweed.
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