THE SQUID THAT WANTED TO BE A CARROT
INGREDIENTS:
Squid:
10 small squid,
washed 7 carrots
Stuffing:
300 gr carrot en brunoise,
boiled 50 gr
bone marrow
Ground cumin
Salt
Pepper
Pickle sauce:
2 parts liquidised carrot
1/3 Fino Coquinero sherry
1/3 soy sauce
1/3 sherry vinegar
6 parts mild olive oil
Salt
Squid: Blanch the squid in liquidised carrot for 5 seconds. Refresh in iced water. Set the dyed squid aside, keeping dry. Stuffing: Mix all the ingredients and season. Transfer to a piping bag. Chill. Pickle sauce: Mix the liquidised carrot with the sherry, soy sauce, sherry vinegar and salt. Beat with the olive oil. Chill.
TO SERVE:
Stuff the squid. Arrange a dill leaf on top (as if it were the carrot leaf). Place 30 gr of the pickle sauce on the plate and top with the squid.