Recipe by Angelo Sabatelli: Cuttlefish, young cuttlefish, almond, and lemon

Ingredients for 4 people

For the Candied Lemon

100 g lemon peel
100 g sugar
200 g lemon juice
100 g water

Method

Start by blanching the lemon peel in cold water, bringing it to a boil, then draining and repeating this process three times. In a separate pot, add the sugar, lemon juice, and water, and bring to a boil. Once boiling, add the lemon peels and cook gently until the peels turn translucent. Let them cool and cut them into fine julienne strips. This makes more than needed for the recipe; you can keep the leftovers in the refrigerator for up to 4 weeks.

For the White Almond Cream

200 g whole almonds (unsoaked)
120 g mineral water

Method

Place the whole almonds and mineral water in a Pacojet beaker and freeze. Process with the Pacojet three times, then store in a piping bag.

For the Young Cuttlefish

120 g young cuttlefish (2 pieces, about 60 g each)

Method

Cut the body and head of the young cuttlefish into four equal parts. Remove the beak and liver, then store them in very cold seawater.

For the Cuttlefish Veil

200 g cuttlefish (net weight of the white part only)
10 g egg white

Method

Blend the cuttlefish with the egg white and then strain it to remove any hard parts. Keep the white part and, if needed, adjust the salt. Divide it equally into two vacuum-seal bags, seal them, and use a rolling pin to shape them into thin rectangles. Steam at 65°C (149°F) for about 6 minutes. Cool in ice-cold water and then cut each into two, forming 4 rectangles.

For the Sea Licorice

10 g shallot
20 g butter
100 g cuttlefish ink
20 g cognac
200 g fresh dulse seaweed
300 g cold water
50 g diced tomato
30 g cream
200 g sea urchin pulp
5 g xanthan gum

Method

Sauté the shallot in butter, add the cuttlefish ink and cognac, and reduce. Add the dulse seaweed and cover with cold water. Once it boils, add the diced tomato and cream, reducing the mixture by 50%. Blend the mixture in a Thermomix for 2 minutes at maximum speed. Add the sea urchin pulp and xanthan gum, blend again, then strain. Spread the cream thinly on silicone mats and dehydrate at 60°C (140°F) for 4-5 hours. Blend it into a fine powder and store in an airtight container.

To Complete the Dish

6 g sea licorice
60 g white almond cream
20 g fine julienne of candied lemon

Plating Instructions

Place two dollops of white almond cream in the center of each plate. Place the body of the young cuttlefish on one dollop and the head on the other. Add the candied lemon, then cover with the cuttlefish veil. Lightly sprinkle with the sea licorice.