Squid Sashimi With Avocado, Black Garlic And Grilled Vegetable Vinaigrette by Roland Trettl | Fine D
How to make sashimi with squid and avocado, a unique appetizer recipe by the famous chef Roland Trettl.
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Cooking tools:
- Blender
- Grill pan
- Spray bottle
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Plastic wrap
- Tongs
Ingredients
- Squids: 200 g. fresh. ready to use
- Garlic: 1 clove
- Chili pepper: To taste. Espelette variety
- Olive oil: 50 ml
- Basil: To taste
- Eggplants: 120 g
- Zucchini: 80 g
- Tomatoes: 200 g. vine
- Garlic: 20 g. peeled
- Olive oil: 100 g
- Dashi-vinegar broth: 60 g
- Tomato sauce: 70 g
- Soy sauce: 45 ml
- Red chilli peppers: 1. fresh
- Ginger: 10 g. fresh. peeled
- Tomatoes: 500 g. ripe and vine
- Cherry tomatoes: 500 g
- Basil: 2 bunches
- Salt: 5 g
- Sugar: 5 g
- Garlic: 1 clove. peeled. cubed
- Black garlic: 50 g. fermented
- Chicken stock: 30 ml. cold
- Avocado: 1
- Salt: To taste
- Lime juice: To taste
- Olive oil: To taste
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