Squid Sashimi With Avocado, Black Garlic And Grilled Vegetable Vinaigrette

Squid Sashimi With Avocado, Black Garlic And Grilled Vegetable Vinaigrette

Squid Sashimi With Avocado, Black Garlic And Grilled Vegetable Vinaigrette

How to make sashimi with squid and avocado, a unique appetizer recipe by the famous chef Roland Trettl

April 1, 2012

Type of dish

Cuisine

Season & Occasion

Cooking Method

serves for

2

total time

13 HR 20 MIN

ingredients

squid
200 g, fresh, ready to use
Garlic
1 clove
Chili pepper
To taste, Espelette variety
Olive oil
50 ml
Greek basil
To taste
Eggplant
120 g
zucchini
80 g
Tomato
200 g, vine
Garlic
20 g, peeled
Olive oil
100 g
dashi-vinegar broth
60 g
light tomato base
70 g
Soy sauce
45 ml
red chili pepper
1, fresh
Ginger
10 g, fresh, peeled
Tomato
500 g, ripe and vine
Cherry tomato
500 g
basil
2 bunches
Sea salt
5 g
sugar crystals
5 g
Garlic
1 clove, peeled, cubed
black garlic
50 g, fermented
chicken broth
30 ml, cold
ripe avocado
1
Fine sea salt
To taste
Fresh-squeezed lime juice
To taste
Olive oil
To taste
Greek basil
To taste

Preparation

Step 01

For Light tomato base

  • Wash the vine tomatoes, remove the centre and quarter.
  • Wash and cut into half the cherry tomatoes.
  • Put all the tomatoes into a mixer and blend with the basil, the sea salt, the sugar and the garlic cloves.
  • Place a cloth filter in a high bowl and pour in the tomato purée, fasten the filter and let it sit in the fridge for 12 hours.
  • The clear base is what will remain in the bottom of the bowl.
  • Use 70 grams of this for the vinaigrette.
Step 02

For Grilled vegetable vinaigrette

  • Wash the eggplant and slice them into 1cm slices, diagonally.
  • Wash the zucchini, cut off the ends and cut them lengthwise into ½ cm slices.
  • Wash the tomatoes and cut them in half, diagonally.
  • Grill all the vegetables and garlic on a charcoal grill, then roughly chop the vegetables.
  • Heat the olive oil in a pan and sauté the vegetables, add the Dashi broth, the tomato base and the soy sauce.
  • Bring to boil.
  • Add the chopped chili pepper and ginger.
  • Remove the pan from the heat, cover and let sit for 12 hours.
  • Filter in a fine strainer and then gather the vinaigrette in a bowl.
Step 03

For Squid sashimi

  • Cut the squid tail and open it.
  • Peel the garlic, slice it and spread it over the squid.
  • Flavour it with a bit of Espelette chilli pepper and put it all in a container that can be vacuum-packed.
  • Pour the olive oil over the squid, cover with some basil leaves and then vacuum-close it.
  • Leave the container in the refrigerator for 12 hours.
  • Slice thinly and then put onto a plate before serving.
Step 04

For Black garlic

  • Peel the garlic cloves and slice them between two sheets of plastic wrap and then form little 1cm rings and set aside.
  • Add them to the cold chicken broth and blend everything with a mixer until it becomes a cream.
  • Put the black garlic cream in a small spray bottle and set aside until it’s time to serve.
Step 05

For Avocado

  • Peel the avocado, cut in half lengthwise and remove the stone.
  • Cut into 1–1 ½ cm thick slices and then pour the freshly-squeezed lime juice.
  • Flavour the avocado with the fine sea salt and marinate with a few drops of olive oil.
Step 06

To serve

  • Prepare four large plates with 3 slices of marinated avocado per plate.
  • Put several sashimi strips on the avocado slices and pour over the grilled vegetable vinaigrette.
  • Then place a piece of black garlic on each plate and spray a bit of black garlic cream.
  • Garnish with the Greek basil and serve right away.

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