Ike jime squid with smoked goat’s curd, young coconut and black radish

Ike jime squid with smoked goat’s curd, young coconut and black radish

By
From
Marque
Serves
10
Photographer
Stuart Scott

The squid, frozen and shaved into fine ribbons, looks a little like shaved coconut. It is not a great stretch from there to extrapolate this resemblance into a dish that uses both ingredients. This dish displays squid at its best, finely sliced and briefly poached.

Our squid are line-caught in Tasmania by Mark Eather. Mark is not only an incredible fisherman, he is an acknowledged master of the Japanese art of ike jime.

Ingredients

Method

  1. To prepare the squid, take 3 medium ike jime squids. Working with one squid at a time, remove the tentacles, gut and cartilage. Cut the squid down its cartilage seam to open it flat with the inside facing upwards. Use paper towels to remove any remaining gut and rub away the thin membrane and skin. Repeat with the other squids. Stack the squid pieces, seal in a sous-vide bag and compress with moderate pressure. Freeze until solid.
  2. Once frozen, remove the squid pieces from the bag and use a meat slicer to slice into 2 millimetre thick slices to produce long, tender strips. Lay the squid slices on a plate, dress with virgin olive oil and keep cool until ready to serve.
  3. Spread 300 grams fresh goat’s curd evenly over a baking tray and place in a cold oven. Heat a heavy-based pan over a high heat and add 300 grams oakwood chips. When the smoking chips catch alight, wait until they are burning evenly then snuff out the flames by inverting a second pan over the first. Transfer the pan of oakwood chips to the oven, quickly close the door and smoke the goat’s curd for 10 minutes.
  4. Remove the smoked curd from the oven and transfer to a blender. Blend together with a good splash of milk and season with Murray River pink salt and freshly ground black pepper. Transfer the smoked curd mixture to a piping bag and keep cool until required.
  5. Crack open a young coconut. Cut away the brown skin, leaving only the white flesh. Grate the flesh using a coarse Microplane grater.
  6. To make the coconut gel, measure 100 millilitres of the coconut juice into a saucepan and whisk in 1 gram Kappa (Texturas). Bring to the boil then refrigerate until set into a firm gel. Blend to make a smooth and malleable gel.
  7. Blend 800 millilitres squid stock with 2 per cent xanthan gum by volume (about 16 grams). Bring to a simmer and keep warm until ready to serve.
  8. Before serving, thinly slice 3 to 4 black radishes on a mandolin. Bring a 2 litre pot of water to the simmer and add a handful of salt. Working in four batches, plunge each batch of squid ribbons into the water then immediately remove from the water and drain well.
  9. To serve, pour 80 millilitres squid stock into each serving bowl. Top with a twisted pile of squid, three to four slices of black radish, a mound of smoked goat’s curd, two dots of young coconut gel, white borage flowers and the freshly desiccated coconut flesh.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again