Creel cuttlefish, smoked eel butter, Jerusalem artichoke | Riccardo Camanini

Ingredients for 4 people

For the cuttlefish

Ingredients

• 1 kg of Nassa cuttlefish
• salt to taste
• sugar to taste

Procedure

Clean the cuttlefish, salt and sugar them and let them season for about 15 minutes. Wash them to remove the salt and sugar. Let them dry for a few hours.

For the eel

Ingredients

• 100 g smoked eel
• 100 g butter

Procedure

Lightly toast the butter with the smoked eel; strain.

For the Jerusalem artichoke

Ingredients

• 200 g Jerusalem artichokes
• 30 g sunflower seed oil
• water to taste
• salt to taste

Procedure

Clean the Jerusalem artichokes, boil them and add a pinch of salt halfway through cooking. Once cooked, remove the peel and combine in the thermomix, sunflower seed oil,and water, blend until smooth. Keep at room temperature.

Dish composition

Cut the cuttlefish into very small cubes. Serve the cuttlefish, greasing it with smoked eel butter and tasseling with the warm Jerusalem artichoke cream.