Sunday, April 1, 2012

STUFFED SQUID, SQUID INK SAUCE, SMOKED KINGFISH RILLETTE AND SALMON ROE

Except for the roe, a dramatic monochromatic meal. I love squid ink for the black-hole-depth of its colour. The sauce is a simple reduction of chicken stock and squid ink. The local squid is stuffed with fresh tomato flesh, jalapeƱo chillies, roasted pine nuts, hijiki and the grilled tentacles from the squid.
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