Raw cuttlefish/celeriac/lemon/wild fennel

Raw cuttlefish/celeriac/lemon/wild fennel

By
From
Igni
Serves
4–6
Photographer
Julian Kingma

When cuttlefish are at their best and in peak condition there is no better way to serve them than raw. This whole dish is about texture and relies on every ingredient being at its best.

Ingredients

Quantity Ingredient
1 x 200g cuttlefish
1 bunch parsley, leaves only
50g wild fennel
1 celeriac, peeled

lemon emulsion

Quantity Ingredient
juice of 2 lemons
pinch white pepper
1 egg
1 teaspoon dijon mustard
200ml grapeseed oil
salt flakes

Method

  1. To prepare the cuttlefish, remove the stomach by holding the head in one hand and the tube in the other and slowly pulling in opposite directions. Remove the wings by pinching your thumb and forefinger at the base and pulling away from the body. Use a dry kitchen cloth to wipe the cuttlefish tube clean, making sure to remove the outer film, then open the tube by slicing down the centre. Wash the tube thoroughly, then slice in half lengthways. Stack the two tube halves on top of each other, wrap in plastic wrap and freeze.

    For the lemon emulsion, add the lemon juice, white pepper, egg and mustard to a blender and blitz together on high, gradually adding the grapeseed oil until the mixture has thickened slightly. Season with salt to taste.

    Dehydrate the parsley and wild fennel on the lowest setting of a dehydrator, then transfer to a spice grinder and blitz to a powder.

    Slice the celeriac into long ribbons using a mandoline.

    Plate as you wish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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