Ingredients
Scale
- 500 g squid
- 50 g herring eggs
- 5 g toasted sliced ??almonds
- 10 g mint
- Thyme qs
- Marjoram qs
- Basil qs
- Garlic qs
For the pea cream:
- 1 kg fresh peas
- 300 g vegetable stock
- Salt to taste
- Extra virgin olive oil as needed
For the lemon grass oil:
- 100 g extra virgin olive oil
- 2 sticks of lemon grass
Instructions
For the pea cream:
- shell and blanch the peas in salted water. Blend together with the vegetable stock and the extra virgin olive oil as needed, adding salt. Pass the cream in a thin chinois.
For the lemon grass oil:
- Cut the lemon grass and put it under vacuum together with the oil. Steam at 55 ° C for 1 hour. Allow to cool and filter.
- Clean the squid, cut into the surface, season with oil, thyme, marjoram, basil and garlic as required. Lightly cook them in a very hot pan.
- Lay the pea cream on the bottom of the plate. Place the freshly cooked squid on top and season with the lemon grass oil and mint leaves. Complete with herring eggs and sliced ??toasted almonds.