Recipe
Recipe: Moscow - Cuttlefish
The restaurant
The recipe
Cuttlefish
Rinse the cuttlefish in cold, lightly salted water and pat dry. Detach the tentacles and set aside for the broth.
Cut the body into flat pieces. Cook these for 20 minutes at 60 °C in a steam oven or a gentle water bath. If you don't have these, poach very gently in oil kept just below boiling point.
Let cool and slice thinly.
Broth
Heat a splash of olive oil in a large pot. Sauté onion, garlic, celery, parsley stems, bay leaf, thyme, and the cuttlefish tentacles over high heat until everything is golden brown.
Deglaze with the sparkling wine and reduce briefly. Add water, seaweed, and olives.
Bring just to a simmer and let gently infuse for 30 minutes. Strain and continue to reduce until an elegant, lightly salty broth is formed.
Ink Emulsion
Briefly sauté any leftover cuttlefish scraps. Add the ink and deglaze with a small splash of Sambuca.
Stir in the sour cream and blend until smooth to form a soft, slightly anise-flavored cream.
Smoked Caviar
Take caviar of your choice and cold smoke it using dried olive branches.
Thyme Oil
Gently heat the olive oil with a bunch of thyme. Let infuse for 1 hour and strain.
Gelatine Sheet
Soak the gelatine in cold water. Heat 250 ml of broth, dissolve the squeezed gelatine in it, and pour thinly onto a flat dish. Let set in the refrigerator and cut out circles.
Finishing
Mix the cuttlefish with some thyme oil and loosely roll up the slices.
Arrange them on the plate. Spoon some ink cream in the middle and place a thin sheet of set gelatine over it. Finish with dollops of caviar and delicate edible flowers.
Serve with a piece of warm focaccia bread and a small pot of lukewarm broth separately.
