Category: Main course
Preparation time: 60 minutes & execution time: 10 minutes
Ingredients 4 portions:
- 1 kg. Squid
- 70 gr. Pecorino cream
- 5 gr. Smoked pepper
- 220 gr. Nantua sauce
- 5 gr. Sea curry
- 8 gr. Sucro emul
- 15 gr. Tempura
- 5 gr. Red tomato powder
- 10 γρ. Lobster oil
- 50 ml. Water
- Sunflower oil for frying
Instuctions:
- Cut the squid julienne and after placing it in vacuum bags, cook it in sous vide at 62 degrees for 11 minutes.
- Then, place the squid in a bowl with the pecorino cream and the smoked pepper and stir until the cream is warm and the squid is glazed.
- Heat the nantua sauce slightly in a saucepan and mix it with the sea curry and sucro emul. Whisk with a hand blender until a foam forms on the surface of the sauce.
- Mix the tempura with the iced water in a small bowl and place the squid heads in it. Then fry over a high to medium heat until they turn golden.
- Serve in a deep dish, using the sauce with the foam as a base, and place the squid in the middle and the crispy head on the top.
- Finally, add the lobster oil and sprinkle with the red pepper powder.
Special credits to Costos SA & Kitch&Bar companies for their kind contribution.
