Step by step
For the squid:
Cut the squid tubes into thin, elongated strips. Sauté with olive oil, garlic, salt, pepper and parsley. Finish with the juice of two whole lemons.
For Patty Pan squash:
Bleach the squash and drain. Mix the tamarind paste with honey, Espelette paprika and lemon juice and stuff the pumpkins.
Bake at 180° C for 10 minutes.
For the Romanesco:
Bleach the romanesco, then brown it with salt, pepper and garlic.
For the sauce:
In a frying pan, melt the onions with the squid tentacles and the tamarind paste. Add a little water from the frying pan to whiten the vegetables. Add sweet soy sauce and slow simmer for 15 minutes. Sauté the sauce on a sieve. Add honey, salt and pepper to taste.
For the presentation:
Cover the dish with the sauce. Place the Romanesco and the squash alternately in a circle. Put the sautéed squid in the centre and Patisson pumpkins around Put the sautéed squid in the centre and decorate with lamb’s lettuce leaves and a pinch of Espelette paprika.
Credits: Alkimia Restaurant // Chef: Youssou Dugassey
