Red Prawn and Cuttlefish Recipe - Great Italian Chefs

Ingredients

• 4 cuttlefish, each weighing 200g
• 20g of cream
• salt to taste
• extra virgin olive oil
• 2 red prawns, large. minus carapace, head and intestine
• 50g of sea lettuce, washed and dried
• 1 shallot, julienned
• 2 garlic cloves
• potatoes, small and thinly sliced
• 30g of parsley
• white wine, one glass
• 200g of fish stock
• 4 red prawns, large, minus carapace, head and intestine
• lemon, zest only
• 10g of chives, chopped
• salt, to taste
• 20ml of olive oil
• 10g of mascarpone cream cheese
• 25g of unsalted butter
• 25g of icing sugar
• 25g of flour
• 25g of egg white
• black sesame seeds, to taste
• fleur de sel, to taste
• 8 red prawns, large and minus carapace, head and intestine
• olive oil
• 50g of sea lettuce
• 25ml of rapeseed oil