
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
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 chilli 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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