4 people
For squid a la plancha and chopped raw squid
1 large squid (begi haundi)
2 tablespoons garlic oil
8 g orange peel, dried and ground
ginger
chopped parsley
sarsaparilla powder
salt
For the bed of vegetables and squid
1 large onion
1 green pepper
1 clove garlic
2 tablespoons olive oil
tentacles and wings of the squid
1 green plum, diced
sarsaparilla powder
ginger
salt
For the sauce
100 g lightly sautéed onion
100 g chicken broth
1.5 g bergamot tea
5 g soy sauce
salt
sugar
For the reduction of cocoa and ginger
50 g water
1.5 g cocoa powder
15 g sugar
5 g balsamic vinegar
1 g ground ginger
For squid a la plancha and chopped raw squid
Clean the squid and separate the fins and tentacles to one side and the body to another.
Open the body in half and cut it into large fillets (9 x 9 cm). Make a few holes in the squid with a pastry cutter 1.5 cm in diameter. Save the leftover circles.
Marinate the fillets in the garlic oil, salt, orange, ginger, chopped parsley, and sarsaparilla powder for 12 hours.
Cook the squid fillets a la plancha until they acquire a pretty colour.
Chop the circles of squid, add a pinch of parsley, salt, sarsaparilla powder and olive oil. Reserve them raw as the tartar.
For the bed of vegetables and squid
Clean and cut the vegetables into thin strips. Gently sauté the vegetables with the olive oil. When well done, add the tentacles and fins. At the last moment, add the diced plum. Season with sarsaparilla powder, ginger and salt.
For the sauce
Boil the broth with the onion. Blend and strain. Bring to the boil again. When it boils, remove from heat and add the tea. Leave to infuse for 5 minutes.
Add soy sauce, season and add a pinch of sugar.
For the reduction of cocoa and ginger
Boil everything and reduce by a quarter.
In the centre of the plate, place a small bed of vegetables and squid. Then stand the squid fillets upright against each other, so that the holes are correctly displayed. Spread the sauce underneath and draw a small line of the reduction on it. Arrange the tartar beneath.