Cuttlefish tagliatelle with morels and cocoa cuttlefish ink

By Chef Gilles Stassart

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Cuttlefish tagliatelle with morels and cocoa cuttlefish ink

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Chicken with morels au vin jaune

5 hour Christmas capon

Details

servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

Put the pieces of cuttlefish in the freezer the night before.
The next day, slice them with a mandolin.
Soften the squid ink (2 sachets) in 10 cl of cream in a small saucepan over low heat. Reserve.
Fry the mushrooms in a tablespoon of grapeseed oil.

Step 2

Cover and collect the cooking water from the morels. Stir into the ink-based water the cooking water first and then the morels. Add a teaspoon of unsweetened cocoa. Keep warm. Sauté the cuttlefish tagliatelle in a tablespoon of olive oil, until golden in colour.

Step 3

Sprinkle the cuttlefish with a pinch of Espelette pepper. Arrange on a plate the tagliatelle in bird's nest and place the mushrooms in their ink-cocoa sauce in the centre.