EYE OF SQUID

Marcelo Tejedor
2006

INGREDIENTS (serves 4)

1 large squid (½ kg.)
2 very fresh egg yolks
2 tbsp soy sauce
1 tbsp apple vinegar
1 tsp mustard
Virgin olive oil
Salt
Pepper

PREPARATION

Open the squid and remove the innards and the bone. Using the blunt edge of a large knife, scrape the inside of the pouch, collecting the scraped-off flesh. Collect as much flesh as possible. Place the mustard in a pan with the vinegar and stir until dissolved. Add the soy sauce and egg yolks. Stir well and season with salt and pepper. 

TO SERVE

Place the squid flesh in a mould and chill but do not freeze. Turn out and serve with the egg yolk sauce, the virgin olive oil and sprinkle a few flakes of salt over the flesh.