Squid lasagna filled with cep mushrooms, with potato and baby squid soup - Gastronomía Vasca: Escuel

Ingredients

• Baby squid: 1.0 kg
• Squid: 0.5 kg
• Garlic, bulb: 2.0 ud
• Onion: 0.3 kg
• Intense olive oil: 0.05 l
• Table salt: 1.0 g
• Potato: 0.3 kg
• Butter: 0.05 kg
• Sterilised milk: 0.05 l
• Cream: 0.05 l
• Basic ratatouille (Fine dining): 0.5 kg
• Cherry tomato: 0.1 kg
• Extra virgin olive oil: 0.1 l
• Tomato: 0.5 kg
• White celery: 0.01 kg
• Spring onions: 1.0 ud
• Gluco: 10.0 g
• Xantana rubber: 2.0 g
• Table salt: 0.005 g
• Sugar: 0.005 kg
• Tabasco: 1.0 ml
• Lea and Perrins sauce, bottle: 0.002 l
• Water: 1.0 l
• Sodium alginate: 5.0 g