- Cuttlefish sheets
- 100g Cuttlefish
- 1.5g squid ink
- 1.5g salt
- 5g lemon juice
- Miso Dressing
- 30g lime juice
- 10g miso
- 1 lime zest
- 5g soya sauce
- 150g vegetable oil
- 15g honey
- Calamari
- 125g
- 5g butter
- Lemon juice to taste
- Vegetable oil to cook
- To build the dish
- 80g of torn Bavette of beef
- 10 sprigs of chickweed
- 15 pieces of red vein sorrel
Salad of Squid, Red Vein Sorrel, Bavette of Beef, Sautéed Calamari, Miso Dressing
Scott Fricker
30th March 2012
Salad of Squid, Red Vein Sorrel, Bavette of Beef, Sautéed Calamari, Miso Dressing
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Cuttlefish sheetsBlend the cuttlefish and squid inkPass through a drum sieveAdd salt and lemon Put a ...
Ingredients
Method
Cuttlefish sheets
Blend the cuttlefish and squid ink
Pass through a drum sieve
Add salt and lemon
Put a spoonful of the mix into a long vac pac bag and roll through a pasta machine on number 2.5
Seal and cook in a water bath at 70?c for 2 minutes
Miso Dressing
Blend all ingredients and add oil slowly until emulsified to a vinaigrette
Calamari
Cut calamari into strips
Put the vegetable oil into a very hot pan and drop in the calamari, add the butter and lemon juice to taste cook for 10 seconds and remove
To build the dish
Lay out cuttlefish sheet arrange ingredients and drizzle with citrus oil to serve
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