Squids canelloni filled with spider crab salad - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Baby squid 0.5 kg
• Spiny spider crab 0.8 kg
• Olive oil 0.1 l
• Onion 0.1 kg
• Carrots 0.1 kg
• Leek 1.0 ud
• Vine tomato 0.16 kg
• J&B whisky, bottle 0.01 l
• Goxo flour (W 170 - 200) 0.02 kg
• Table salt 2.0 g
• Fumet 0.75 l
• Beetroot packaged 0.1 kg
• Sunflower oil 0.05 l
• Fish tails 2.0 g
• Bouquetiere of fresh vegetables 1.0 ud
• Vinaigrette for the bouquetiere of fresh vegetables 0.12 l
• Red pepper 0.05 kg
• Courgette 0.05 kg
• Apple vinegar 0.02 l
• Table salt 1.0 g
• Onion 0.05 kg
• Green leek 0.5 ud
• Parsley 0.5 g
• Fish heads and bones 0.2 kg
• Water 0.75 l
• Curly endive 0.1 ud
• Purple curly endive 0.1 ud
• Oakleaf lettuce 0.1 ud
• Red chicory 0.1 ud
• Rocket 10.0 g
• Watercress 25.0 g
• Radish 0.025 kg
• Cherry tomato 0.05 kg
• Lemon 0.1 kg
• Vinegar 0.01 l