Cuttlefish And Sour Cream Peas
Ingredients
Cuttlefish
500g cuttlefish, fresh
extra virgin olive oil
black salt
Sarawak black pepper
10ml muscat wine vinegar
Sour Cream Peas:
300g peas, fresh
salt
Sarawak black pepper
75g Tatua Sour Cream
pea shoots, to serve
black salt, to serve
Method
1. To clean the cuttlefish, remove the entrails and head and wash thoroughly under cold running water until clean and white.
- 500g cuttlefish, fresh
2. Cut the cuttlefish into thin strips and dress with extra virgin olive oil, salt, pepper and vinegar. Warm in a bowl over a bain-marie until you reach a temperature of 45°C, stirring gently until the cuttlefish starts to turn opaque – this will prevent sliminess in the cuttlefish.
- extra virgin olive oil
- black salt
- Sarawak black pepper
- 10ml muscat wine vinegar
3. Soak 1/4 of the peas in iced water, then cook in salted water for 20 seconds. Refresh in iced water and set aside – these will be used for garnish.
- 75g peas, fresh
4. Pass the rest of the peas in the blender along with the prepared Tatua Sour Cream and add salt to complete the sauce.
- 225g peas, fresh
- Salt
- Black pepper
- 75g Tatua Sour Cream
5. Pour the pea water onto the plates and create some splashes by patting the water with the back of a spoon.
6. Add a mound of cuttlefish to each plate, scatter over the blanched peas and dress with pea shoots. Season with black salt and serve.
- pea shoots
- black salt
