Starry baby squid
Look for something light and tasty that brings distinction to a classic squid snack.
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Short & Simple Title
Haute cuisine is within reach of anyone who wants to learn, so we bring you this recipe that combines a delicious black foam with a classic ingredient in all our kitchens, the baby squid.
"Go beyond the barrier of the traditional cuisine and go a step further with sepia ink Sepink"
Here are the simple steps to take something different to your table and surprise your family and guests .
Ingredients
For the baby squid:
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A baby squid
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Ginger
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Salt
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Old style mustard
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Pickle
For the Sepink black sauce:
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Baby squids
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An onion
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Two green peppers
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A clove of garlic
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A small tomato
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Water
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Sepink Ink
For black Sepink foam
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Squid broth
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Sepink Ink
Preparation
For the baby squid:
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Clean the whole squid and separate the body. Save the fins and tentacles, which we will use for the filling.
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Make two parallel cuts in the squid and reserve.
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Cut the fins and tentacles with a knife as if it were a tartar, adding olive oil, old style mustard and a little pickled pickle
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Season the cuttlefish and put it in a frying pan. With the cut that has been given will be like a star.
For the Sepink black sauce:
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Make a broth with the vegetables and the squid.
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When the stock is well reduced, separate the meat and add the Sepink ink.
For the Sepink ink foam:
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Mix the Sepink ink with a little broth and with the help of a mixer, beat until you get a foam on the surface.
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Set aside.
Presentation
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Place a little sauce on the plate, the baby squid on it and the Sepink sepia ink foam on top.
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