Ajedrez de Sepia
(Cuttlefish Chess)
1 cuttlefish, cut into 3cm x 3cm cubes (12 cubes in total)
- Vacuum seal the cubes in a bag.
- Cook in steam at 70ºC for 3 and a half hours.
- Remove and place in iced water to cool completely.
For the Sauce:
150ml chicken broth
25g terryaki sauce
10g soy sauce
- Heat all the ingredients and reduce until 20g remains.
For the Squid Ink:
42g lemon juice
37.5g squid ink
2.5 tsp water
Combine all the ingredients and pass through a fine sieve.
To Assemble:
Japanese red seaweed (aka-tosaka-nori)
Roasted and chopped nuts (pine nuts, almonds, hazelnuts)
Green asparagus, sauteed until tender
- Soak seaweed in cold water for 20-30 mins to reduce saltiness. Drain.
Nut oil: (mix together)
Toasted almond oil
Walnut oil
Roasted hazelnut oil
Toasted pine nut oil
Arbequina oil
- Sauté half of the cuttlefish squares in a pan with a little olive oil.
- Remove and paint one side of the sauteed cubes with squid ink.
- Arrange the cuttlefish squares to resemble the tiles on a chess board.
- Place the reduced sauce, nut oils and toasted nuts around the arrangement.
- Garnish with drained red algae and asparagus tips. .
(Recipe from here)
