INGREDIENTS (serves 10):
6 Kg. cuttlefish (size ½ before cleaning)
600 gr. horns of plenty (Craterellus cornucopioides)
80 gr. flesh of black land crab
Fleur de sel
Clean the cuttlefish and grind the flesh to form a smooth paste. Dip a spatula in oil and use to shape the cuttlefish paste into 10 rectangles 0.5 cm (¼") thick, on plastic film. Set aside.
Sauté the horns of plenty in a little oil, season with salt and pepper and set aside. When cold, mix with the crab flesh, season and divide out amongst the 10 cuttlefish rectangles. Roll up. Bake in the oven at 80ºC (176ºF) for 12 min. Heat butter in a frying-pan until foaming, dip the rolls in it. Deglaze the pan with soy sauce.
Trim the ends of the rolls and serve on a soup dish. Decorate with steamed Chinese cabbage and a strip of sauce.