SQUID INK PASTA SQUARES, GIFTS FROM THE PHILIPPINE SEA, FISH ROE, CREAM OF ONION, CALAMANSI-CARABAO BUTTER

INGREDIENTS (to serve 8)
quid ink pasta squares

270 gr medium strength flour
3 organic duck eggs
50 ml squid ink

Gifts from the Philippine Sea

120 ml extra virgin olive oil
400 gr butter
50 gr garlic, finely chopped
200 ml white wine
24 scallops
240 gr grouper, 8 pieces weighing 30 gr each
240 gr crab meat from a blanched crab
Sea salt
Black pepper, freshly-ground

Fish roe

10 ml extra virgin olive oil
10 gr garlic, finely chopped
120 ml fish roe in olive oil

Cream of onion

60 gr white onion, finely chopped
50 gr carabao (buffalo) butter
300 ml single cream
Sea salt

Calamansi-carabao butter:

150 gr carabao butter
4 calamansis, freshly-squeezed
8 plastic droppers
Sea salt

Garnish

8 sprigs pepper elder (pepperomia pellucida)
25 sprigs sorrel
PREPARATION:

Squid ink pasta: Make the fresh pasta dough in the traditional way (Artusi). Place the flour on a wooden board and make a well in the centre. Add the eggs and mix in by hand, then add the squid ink. Knead the dough using the muscular parts of your palm.
Form into a ball, cover with kitchen film and leave to stand for 15-20 minutes.
When the dough is smooth, roll out using a rolling-pin to form an even, thin layer.Cut into 16 square sheets measuring 10 cm. x 10 cm.
Sprinkle with flour and set aside.
Gifts from the Philippine Sea: Marinate the fish fillets with 20 gr garlic, 40 ml extra virgin olive oil, sea salt and freshly-ground black pepper. Leave to stand for 20 minutes.
Sear the grouper fillets evenly on both side in extra virgin olive oil and 80 gr butter. Season with sea salt and freshly-ground black pepper and set aside.
Melt 80 gr butter in another frying-pan over a medium flame and sauté the scallops in their shells, adding 15 gr garlic, sea salt and freshly-ground black pepper to season. Add 100 gr white wine and reduce. Remove the scallops from their shells and set aside.
Melt 80 gr butter in a frying-pan and lightly sauté the crab meat. Add 100 ml white wine. Reduce and season with very little sea salt and freshly-ground black pepper.
Fish roe: Heat the oil in a frying-pan and add the garlic. Before garlic turns golden, add the fish roe and sauté. Season with sea salt and freshly-ground black pepper, and set aside.
Cream of onion: Melt the butter in a frying-pan and add the onion. When soft, add the cream and leave to thicken over a medium flame. Strain through a chinois or blend in a kitchen robot. Set aside.
Calamansi-carabao butter: Melt the carabao butter in a frying-pan and add the freshly-squeezed juice. Season with sea salt and leave to cool. Fill the droppers with the flavoured butter, and set aside.
TO SERVE :
Boil the sheets of pasta in 300 ml salted water. Drain and transfer to a bowl of iced water.
Lay each sheet of pasta on a warmed plate with a deep centre.
Warm the scallops, fish and crab meat. Place the scallops to the left of each sheet of pasta, the fish fillet in the centre and the crab meat to the right. Cover with the remaining 8 pasta sheets. Heat the cream of onion and spoon over the pasta sheets. Finish the dish with some fish roe. Lay a dropper to one side of each plate. Decorate with sprigs of pepper elder and sorrel and serve immediately.