ー Ingredients ー
Beetroot
Cucumber
Bigfin reef squid
(A) Shallots (minced)
(A) Flaky sea salt (Maldon)
(A) Lemon juice
(A) Extra virgin olive oil
Cilantro
Piment d'Espelette
〈Anchovy Sauce〉
Garlic
Milk
Anchovy fillets
Extra virgin olive oil
ー Instructions ー
① To make the anchovy sauce, boil the garlic three times, then simmer in milk. Blend with anchovy fillets and extra virgin olive oil until pureed.
② Wrap the beetroot in aluminum foil and roast in an oven at 200°C for about 2 hours. Let cool, peel, and cut into 7-8mm cubes.
③ Slice the cucumber thinly and rub with a generous amount of salt.
④ Cut the bigfin reef squid to the same size as the beetroot, combine in equal parts, and season with (A).
⑤ Arrange ④ on a plate, top with ③, and garnish with cilantro. Serve with ① and sprinkle with Piment d'Espelette.
