Cuttlefish meatballs with coral

To prepare the coral, combine all the ingredients in an immersion blender and blend until smooth. Pour a few tablespoons of the liquid sauce into a nonstick pan and cook over high heat.

Once the water has evaporated, you'll get a crispy wafer similar to coral. Carefully transfer it to a sheet of paper towels and set aside.

Flavor the cuttlefish with herbes de Provence after massaging it with a drizzle of extra virgin olive oil. Place the cuttlefish in chunks in a blender and pulse until coarsely chopped.

Scoop out spoonfuls of the mixture and shape it into meatballs with wet hands. Place them on a plate, cover with plastic wrap, and refrigerate until ready to cook.

Peel the potato and cut it into thin slices, set aside.

Chop the spring onion and sauté it in a little oil and water (about 2 tablespoons).

Then add the previously sliced ​​potatoes, cover with vegetable broth, and season with pepper. Cook over medium heat for about 10-15 minutes until tender and have absorbed most of the liquid.

Once the potatoes are cooked, blend them with an immersion blender then divide the cream into two bowls.

In one of the bowls, add a little squid ink to color the cream.

Heat a non-stick pan lightly greased with extra virgin olive oil and sear the meatballs until a crust forms on the outside.

Decorate the plate with small dots of black and white potato cream, place a few cuttlefish meatballs and decorate with a few pieces of chopped coral.

Garnish with strands of mixed salad.

The chef recommends:

Furthermore, the elegant touch given by the coral decoration adds a visual element that will capture the eyes before even delighting the palate.

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