Ingredients for 4 servings
Clam Stock
- 3 shallots
- 500 g clams
- 500 ml white wine
- Thyme
- 1 tablespoon oil
Potato purée
- 350 g potatoes
- Salt
- 20 g butter
- Nutmeg
- 100 ml hot milk
- 1-2 tablespoons whipped cream
Mignonette sauce
- 2 tablespoons chopped shallot
- 1 small cooked potato (about 50 g) mashed
- 1 tablespoon red wine vinegar
- 200 g clam stock
- 300 g chicken stock
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon oil
- Sea salt
- 1 pinch of sugar
- 150 g butter
Small cuttlefish with egg yolk
- 4 cleaned cuttlefish
- Salt
- Pepper
- Oil
- 4 egg yolks
- 200 ml clarified butter
Clam stock
Heat the oil in a saucepan and add the shallots. Cook until they become transparent. Add the thoroughly rinsed clams. Pour in the wine, add the salt, thyme and cover. Cook for about three minutes. Strain and leave to cool. Any left-over stock will keep well in the freezer.
Potato purée
Cook the potatoes and purée them. Add the hot milk, butter, salt, a little nutmeg and finally the whipped cream.
Mignonette sauce
Cook the shallots in the oil until they become transparent. Add the vinegar, pepper, sugar, clam stock and chicken stock. Reduce by 2/3. Add the butter and mashed potato and blend in a blender to obtain a creamy sauce. Add salt and lemon juice to taste.
Small cuttlefish with egg yolk
Dry the trimmed and thoroughly cleaned cuttlefish on a cloth. Season with salt and pepper. Sauté very briefly in a hot pan in the oil. Divide the clarified butter among the ramekins and cook the egg yolks in the ramekins in the oven at 80 °C for about 15 minutes (they should not be completely cooked and remain liquid).
Place a spoonful of the potato purée on a soup dish. Place a cuttlefish on the top and pour the egg yolk inside. Drizzle with the emulsified mignonette sauce.
