SQUID WITH SPRING ONION AND EUCALYPT CONSOMMÉ

Squid

1 squid (weighing 1 kg)

Salt

Oil

Spring onions

2 spring onions

Water

Salt

Ice

Oil

Eucalypt consommé

2 spring onions

1 clove garlic

1 sprig parsley

Olive oil 0.4

10 cl white vermouth

½ chilli pepper

Squid trimmings

2 litres mineral water

Salt

2 eucalyptus leaves
PREPARATION:

Squid: Gut the squid, shape and cut into 4 portions. Make cuts in the flesh to decorate and to speed up cooking. Gently sear on a griddle and set aside.

Spring onions: Blanch the spring onions in salted water for two minutes, then separate the individual layers. Chill in iced water. Brown lightly in a non-stick pan until golden.

Eucalypt consommé: Very gently sauté the onions, garlic and parsley to soften but without browning.

In a non-stick pan, sear the squid trimmings and add the vegetables. Add the vermouth and reduce until dry. Add the water and very, very slowly cook until reduced to half. Strain and filter. Remover any fat and check the seasoning.