Cuttlefish with winkles, mango salad, and cardamom foam

Cuttlefish in coffee jus with winkles, mango salad, and cardamom foam

100YEARS Ambassador Fish

Sidney Schutte



For 10 servings

Cardamom oil

1 l sunflower oil

20 g cardamom pods (roasted)


4 pieces of cuttlefish

Cream skin

500 ml Debic Culinaire Original

1.8 g kappa

1 clove of garlic


Mango salad

4 ripe mangos

2 red chili peppers

2 shallots

8 g coriander leaves

olive oil


Cardamom foam

5 dl light beurre blanc

0.5 dl Debic Culinaire Original

10 g roasted cardamom pods

Coffee jus

500 g veal jus

65 g coffee beans (freshly roasted)


500 g winkles

1 dl white wine

1 sprig of thyme

2 cloves of garlic


150 g puffed quinoa

10 g coriander cress


Cardamom oil

Add the roasted cardamom to the sunflower oil and leave to simmer at 60° C for 3 hours.


Clean the cuttlefish and cook for 1 hour in the cardamom oil at 62° C.

Cool immediately and cut as shown in the picture.

Cream skin

Heat the cream with the garlic and leave to infuse.

Pass through a fine sieve and add the kappa and the salt.

Bring to a boil and pour a wafer-thin layer onto a cold plate.

Leave to cool and then use a spatula to cut.

Mango salad

Clean the red chili pepper, remove the seeds and then brunoise.

Chop the shallots and then sweat with the red chili pepper in some olive oil.

Remove from the heat and add the chopped coriander.

Season to taste with salt.

Cut the mango into cubes and mix together with the red chili pepper mixture.

Cardamom foam

Heat the beurre blanc with the cream.

Add the cardamom and leave to infuse.

Pass through a fine sieve and foam with the hand mixer.

Coffee jus

Infuse the veal jus with the coffee beans for 1 hour and then pass through a fine sieve.


Rinse the winkles well in cold water.

Cook in a little olive oil, together with the thyme and garlic.

Deglaze with the white wine and bring to a boil once with a lid on.

Pour into a sieve, remove the winkles using a needle and then clean them.

Finishing touch

Heat the cuttlefish in the coffee jus.

Reduce slowly until the cuttlefish is nicely coated in glaze and then roll through the puffed quinoa.

Arrange the cuttlefish, winkles and mango salad on the plate.

Place the cream skin on top and finish the dish with the cardamom foam, cardamom oil and coriander cress.

Recipe tags 100YEARS Ambassador Fish