Cuttlefish, young cuttlefish, almond, and lemon | Angelo Sabatelli | Chef Recipes | Reporter Gourmet
Cuttlefish, young cuttlefish, almond, and lemon | Angelo Sabatelli
Ingredients
- 100 g lemon peel
- 100 g sugar
- 200 g lemon juice
- 100 g water
- 200 g whole almonds (unsoaked)
- 120 g mineral water
- 120 g young cuttlefish (2 pieces, about 60 g each)
- 200 g cuttlefish (net weight of the white part only)
- 10 g egg white
- 10 g shallot
- 20 g butter
- 100 g cuttlefish ink
- 20 g cognac
- 200 g fresh dulse seaweed
- 300 g cold water
- 50 g diced tomato
- 30 g cream
- 200 g sea urchin pulp
- 5 g xanthan gum
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