Cuttlefish and Mushroom Tartare Recipe

Ingredients

• 4 cuttlefish, cleaned, tentacles reserved for the friselline cream
• 1 white onion, finely chopped
• 1 garlic clove, chopped
• 500ml of white wine
• 100g of celery, cut into small dices
• 300g of king oyster mushroom
• 50g of butter
• salt
• pepper
• oil
• 1 red pepper
• 4 tbsp of extra virgin olive oil
• salt to season
• pepper to season
• 180g of extra virgin olive oil
• 160g of cuttlefish ink
• 20 drops of lemon juice
• 1 lemon
• 20g of friselle
• 50ml of brandy
• 30g of leek, finely diced
• 30g of white onion, finely diced
• 30g of fennel, finely diced
• 1 garlic clove, finely chopped
• 4 tomatoes, finely chopped
• 1 tbsp of paprika
• water, as needed
• 10g of fennel fronds
• 50g of oil