PRESSED CUTTLEFISH
INGREDIENTS:
Jus:
20 fishbones
2 onions
1 head garlic
4 litres mussel stock
4 litres fumet
1 green pepper
Gnocchi:
175 gr baked potato flesh
35 gr soft wheat flour
35 gr grated parmesan
½ fresh egg yolk
Ravioli filling:
500 gr onion
100 gr fried tomato sauce
100 gr table wine
1 litre green crab stock
75 gr green pepper
350 gr cuttlefish
PREPARATION:
Jus: Bake the fishbones in the oven at 220ºC for 30min. Chop the vegetables and brown, add the fishbones and the stocks. Cook for 40 minutes. Strain and reduce.
Gnocchi: Bake the potatoes in the oven with salt, remove the flesh and mash. Mix with the egg yolk and parmesan and add the flour. While hot, work into bean shapes and cook in boiling water until they rise. Transfer to iced water to stop the cooking, then strain and coat with oil. Fry just before serving.
Ravioli filling: Brown the vegetables, add the wine and reduce. Add the tomato and brown, then add the stock and reduce to the right saltiness. Blend, strain and add two sheets gelatine per litre. Pour into small square moulds and freeze. When frozen, wrap the frozen cubes in thin slices of cuttlefish. Bake just before serving for 3 minutes at 220ºC.
Gnocchi: Bake the potatoes in the oven with salt, remove the flesh and mash. Mix with the egg yolk and parmesan and add the flour. While hot, work into bean shapes and cook in boiling water until they rise. Transfer to iced water to stop the cooking, then strain and coat with oil. Fry just before serving.
Ravioli filling: Brown the vegetables, add the wine and reduce. Add the tomato and brown, then add the stock and reduce to the right saltiness. Blend, strain and add two sheets gelatine per litre. Pour into small square moulds and freeze. When frozen, wrap the frozen cubes in thin slices of cuttlefish. Bake just before serving for 3 minutes at 220ºC.
TO SERVE:
Flatten three small cuttlefish in the press, catching any juices in a small copper frying pan.
In a rechaud at the table, flambé 30 ml Armagnac. Add 100 ml jus, then add the juices from the press. Cook for 3 minutes. On a plate, serve two fried gnocchi and one freshly-baked ravioli and add a little sauce from the rechaud.