steamed tortilla
- 100g black masa
- 10g corn flour
- 10g water
- 3g baking powder
Squid taco de canasta, avalanche beetroot, woodruff
Santiago Lastra
7th February 2025
Squid taco de canasta, avalanche beetroot, woodruff
120 min
On the menu at KOL in London
Ingredients
squid
- squid
camelina mole
- 200g Camelina seeds - deep fried till golden brown
- 75g camelina seeds - raw
- 5g arbol chillis - deep fried
- 700g seaweed water
- 100g garlic paste
- 100g corn oil
- 100g charred onion
- 100g veg oil
- 20g Melilot oil
- 200g water
woodruff dressing
- 100g woodruff oil
- 50g corn oil
- 20g FGJ
- 5g salt
woodruff oil
- 5g dried woodruff
- 100g veg oil
Method
steamed tortilla
Portion at 20g and press as a tortilla and steam for 5 minutes.
Cut in to a circle using a 70mm ring cutter.
squid
Clean the squid. Reserve the body for the dish.
Brine in 5% brine for 30 minutes.
Dry and freeze to tenderize. Defrost, portion and score.
camelina mole
Blend everything together to a smooth thick paste and season with salt and FGJ.
woodruff dressing
Combine everything
woodruff oil
Vac pac and sous vide at 90C for 2 hours. Chill and infuse for 24 hours before passing.
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