A fresh combination of Nordic ingredients and classic French technique, this squid in champagne sauce and caviar is made with thin ribbons of barely cooked squid and fresh daikon, swimming in a traditional Champagne butter sauce and topped with ‘an extravagant dollop of caviar.
1 whole squid (about 0.7 to 1 kg)
100g butter, cut into small cubes
1 whole daikon radish
1 box of 50g Osetra caviar
Champagne vinegar and salt to season
Clean all the squid by removing the tentacles and cartilage from the inside of the squid’s body and scraping the purplish skin from the outside. Then freeze the whole squid overnight. Once securely frozen, take out of the freezer, and working while the squid is still frozen, thinly cut it into ribbons about 0.2 cm wide and set aside.
Meanwhile, peel the fresh oysters and roughly chop the meat. Peel and thinly slice the daikon radish into strips about the same width as the squid ribbons.
In a saucepan, bring the Champagne to a boil and reduce by half to about 2 dl. Next, mix the cold butter in the pan with an immersion blender and season with a little champagne vinegar and a pinch of salt.
Gently heat the squid in a saucepan with a little champagne sauce at around 65 degrees Celsius for 3 to 5 minutes, until tender. Then season the squid mixture with salt, add the oysters and daikon and immediately plate in four small, deep bowls.
Froth the rest of the Champagne sauce with the immersion blender and pour a few spoonfuls over each serving. Finish each serving with a generous dollop of caviar.
Thanks to Chef Andreas Bagh from Marchal at the Hotel d’Angleterre for the recipe.
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