Squid, Potato, Garlic, Oyster Leaf

Ingredients

Ingredients
Squid Ink Cracker:
100g scallop protein
66g tapioca flour
7g squid ink
3.2g salt
32.6g stock water
Garlic Chips:
50g garlic , sliced 1mm thick
milk, as needed
Potatoes:
heritage potatoes
olive oil, as needed
salt & pepper, to taste
garlic, as needed
thyme, as needed
rosemary, as needed
Squid:
baby squid, body and tentacles
butter, as needed
garlic, as needed
thyme, as needed
To Serve:
lime segments, as needed & cut into diamond shapes
oyster leaf, as needed & diced
lemon juice, to taste

Method

Method:
Squid Ink Cracker:
Combine the ingredients and roll into a long sausage shape with cling film.
Boil gently in rolling, boiling water for approximately 1 hour, until transparent.
Allow to cool completely before thinly slicing.
Dehydrate for 1 hour at 150°C.
Fry at 200°C until aerated.
Garlic Chips:
Cover the garlic in cold milk and heat to 70°C and drain.
Repeat three times.
Deep fry at 60°C for 5 minutes.
Potatoes:
Vac Pac all the ingredients.
Cook at 85°C for 3 hours.
Once cooked, peel the potatoes.
Squid:
Vac Pac the squid with the butter, garlic and thyme.
Cook at 65°C for 3 minutes.
Stir through the potatoes.
To Serve:
Stir the oyster leaf through the mix and add the lemon juice to taste. Arrange all the ingredients neatly and garnish with the squid ink cracker and lime segments. Serve immediately.

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