Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon

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.