A savory mille- feuille inspired by cuttlefish: the light head and dark innards come together in a two-toned pastry, using the entire ingredient.

Cuttlefish and mackerel mille-feuille with celery soup and sea truffles

Ingredients for 4 People

For the Cuttlefish

500 g cuttlefish (cleaned)
8 g cuttlefish ink
extra virgin olive oil, to taste
salt, to taste

Method

Separate the cuttlefish head from the body. Julienne 80g of the cuttlefish body and season with olive oil and salt. Blend the remaining body and head separately, keeping them separated. Add a drizzle of extra virgin olive oil and adjust the salt. Add 8g of cuttlefish ink to the blended cuttlefish body. Mix well. Arrange the cuttlefish body mixture between two sheets of parchment paper on a baking tray. Bake at 100°C with steam cooking for 7 minutes and cool. Repeat the same process with the cuttlefish head (simply blended). Cut squares of equal size from both mixtures.

For the mackarel

100 g smoked mackarel

Method

Arrange the mackerel on the counter and cut squares of the same size as the previous ones.

For the gazpacho

135g celery
80g carrots
80g tomatoes
65g extra virgin olive oil
20g lemon pulp
10 sea truffles
5g sugar
3 basil leaves
3 walnut kernels
edible flowers
sprouts
salt, to taste

Method

Blend celery, carrots, tomatoes, basil leaves, lemon, and sea truffles with a hand blender. Gradually add extra virgin olive oil while blending. Adjust the salt and add 5g of sugar.

Plate composition

Pour about 50ml of gazpacho into a bowl. Assemble the mille- feuille by alternating mackerel, cuttlefish julienne, white cuttlefish sheet, and black cuttlefish sheet. Repeat the process. Garnish with walnut kernels along the gazpacho, edible flowers, and sprouts on the mille- feuille.

Recipe from Gennaro Esposito's website