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

01 April, 2012
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Type of dish

Cuisine

Season & Occasion

Cooking Method

serves for

2

total time

13 HR 20 MIN

ingredients

Squids
200 g, fresh, ready to use
Garlic
1 clove
Chili Pepper
To taste, Espelette variety
Olive Oil
50 ml
Basil
To taste
Eggplants
120 g
Zucchini
80 g
Tomatoes
200 g, vine
Garlic
20 g, peeled
Olive Oil
100 g
Dashi-Vinegar Broth
60 g
Tomato Sauce
70 g
Soy Sauce
45 ml
Red Chili Peppers
1, fresh
Ginger
10 g, fresh, peeled
Tomatoes
500 g, ripe and vine
Cherry Tomatoes
500 g
Basil
2 bunches
Salt
5 g
Sugar
5 g
Garlic
1 clove, peeled, cubed
Black Garlic
50 g, fermented
Chicken Stock
30 ml, cold
Avocado
1
Salt
To taste
Lime Juice
To taste
Olive Oil
To taste
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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