Recipe
Pierre Gagnaire
CUTTLEFISH & JAUNE DU DOUBS CARROT CHEQUERBOARD
Ingredients
serves 4
- 300g yellow carrots
- 1 egg
- 1 egg white
- 2 gelatine leaves
- 1 300g cuttlefish
- A bouquet garni (mint, coriander, tarragon and lemon balm)
Recipe
- Add the bouquet garni to the carrots, seal tightly with cling film and steam.
- Blend the carrots and pass them through a sieve to create a smooth purée. Add the gelatine (softened in cold water) while the mixture is still hot; leave to cool, then fold in the eggs.
- Cut the cuttlefish into thick, even strips.
- Spread a piece of cling film across a baking tray.
- Lay out the cuttlefish strips, leaving even-sized spaces between them. Use a piping bag to fill the spaces with carrot purée.
- Bake for 5 minutes in a hot oven (200°) containing a pot of boiling water. Let cool.
- Cut the carrot and cuttlefish mixture into even 5cm slices and stack these on top of each other to form a cube shape.
Cut this cube into slices (crossways, so that each slice contains squares of each colour) and then rotate every second slice half a turn.
By doing so you will see a three-dimensional chequerboard start to take shape!
If perfectly executed, you will have an edible object which is quite remarkable - and what is more, tastes excellent.
THE DRESSING
- You can accompany this chequerboard creation with a creamy shore crab bisque, an asparagus fondue, or even fresh almond milk with orgeat syrup.
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