200 g of clean peeled fennel 50 g of peeled potato 50 g of white onion 50 g of extra virgin olive oil 1 Cayenne pepper 20 g of summer truffle 500 g of cuttlefish
For the fennel cream, cut the onion into julienne strips and fry gently with the extra virgin olive oil. Add the cubed potato, fennel and pepper. Add the water until everything is covered and cook. Blend.
Clean the cuttlefish, setting the ink to one side. Use the ink, drying it in the oven at 60 °C for 30 minutes. Use the back of the cuttlefish: chop it with a knife to form a sticky ball and use two spoons to shape it into quenelles. Fry them in a drizzle of oil until just golden.
Pour the fennel cream into a bowl, placing the cuttlefish quenelles on top. Add the slices of truffle and sprinkle with the carbon obtained from the dried ink.
Please fill in the fields below to search our Recipes' database.
