A Michelin-level calamari starter featuring binchotan-charred squid, smoked squid consommé, preserved lemon gel, black garlic emulsion, and squid ink rice lace crisp with dramatic fine-dining presentation.
Serves 4 tasting portions
Ingredients:
- 2 large – fresh squid tubes (cleaned)
- all from squid – squid tentacles
- 1 tbsp – fine sea salt
- 1 tsp – granulated sugar
- 1 – lemon zest
- 1 tbsp – olive oil
- 40g – cultured butter
- 1 tsp – squid ink
- to finish – Maldon sea salt
- as needed – bronze fennel fronds
- as needed – micro shiso
- as needed – finger lime pearls
- as needed – edible flowers
Speciality Items:
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🍷Sommelier's Recommendation
High acidity and minerality balance the smoke and richness of the calamari.
Saline and citrus-driven wine complements squid ink and preserved lemon.
Steps:
- Score the inside of the squid tubes in a crosshatch pattern without cutting through completely.
- Mix sea salt, sugar, and lemon zest. Lightly cure squid for 20 minutes in the refrigerator.
- Rinse squid gently and pat completely dry.
- Prepare smoked squid consommé
- Prepare preserved lemon gel
- Prepare black garlic emulsion
- Prepare squid ink rice lace crisp
- Brush squid lightly with olive oil and grill over extremely hot binchotan charcoal for 45–60 seconds per side until lightly blistered.
- Melt cultured butter with squid ink and glaze the grilled calamari immediately after cooking.
- Rest calamari for 1 minute before slicing into elegant ribbons.
- Plate smoked consommé reduction in the center of matte black stoneware.
- Arrange calamari ribbons and tentacles vertically for height and movement.
- Add dots of preserved lemon gel and swipes of black garlic emulsion.
- Insert rice lace crisp shards for texture and architecture.
- Finish with herb oil, finger lime pearls, bronze fennel, edible flowers, and Maldon salt.
Smoked Squid Consommé
Yield: 250ml
Ingredients:
- reserved – squid trimmings
- 1 – shallot (sliced)
- 1 clove – garlic
- 250ml – fish stock
- 100ml – dry vermouth
- 1 strip – kombu
- 1 tsp – bonito flakes
Steps:
- Roast squid trimmings until deeply caramelized.
- Add shallot and garlic, then deglaze with vermouth.
- Add fish stock and kombu and simmer gently for 25 minutes.
- Add bonito flakes and steep for 3 minutes.
- Strain through a fine chinois.
- Cold smoke using a smoking gun under a cloche for 1 minute.
Preserved Lemon Gel
Yield: 1 squeeze bottle
Ingredients:
- 2 tbsp – preserved lemon flesh
- 100ml – water
- 1 tsp – sugar
- 1g – agar agar
Steps:
- Blend preserved lemon, water, and sugar until smooth.
- Whisk in agar agar and boil for 30 seconds.
- Set in a shallow tray until firm.
- Blend again until glossy and smooth, then transfer to squeeze bottle.
Black Garlic Emulsion
Yield: 1 cup
Ingredients:
- 5 cloves – black garlic
- 1 – egg yolk
- 1 tsp – Dijon mustard
- 120ml – grapeseed oil
- 1 tsp – sherry vinegar
Steps:
- Blend egg yolk, Dijon mustard, and black garlic until smooth.
- Slowly stream in grapeseed oil until emulsified.
- Finish with sherry vinegar and season lightly.
- Pass through a fine sieve for an ultra-smooth finish.
Squid Ink Rice Lace Crisp
Yield: 8 crisp shards
Ingredients:
- 80g – rice flour
- 250ml – water
- 1 tsp – squid ink
- 1 tsp – toasted nori powder
Steps:
- Whisk rice flour, water, squid ink, and nori powder together until smooth.
- Pour a very thin layer into a lightly oiled nonstick pan over medium-high heat.
- Allow mixture to bubble aggressively until a lacy structure forms.
- Cook until crisp and carefully transfer to paper towel.
More Info
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