Cuttlefish with winkles, mango salad, and cardamom foam
For 10 servings
1 l sunflower oil
20 g cardamom pods (roasted)
4 pieces of cuttlefish
500 ml Debic Culinaire Original
1.8 g kappa
1 clove of garlic
4 ripe mangos
2 red chili peppers
8 g coriander leaves
5 dl light beurre blanc
0.5 dl Debic Culinaire Original
10 g roasted cardamom pods
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
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.
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.
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.
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.
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.
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.