250 g white fish (cod or kingfish preferred)
80 g pure cream
80 g egg whites
40 g squid ink
1/4 bunch mint
20 g pine nuts
100 ml milk
50 g Pecorino Romano cheese
4 g soy lecithin
2 medium calamari
Extra virgin olive oil
Blend fish, pure cream, egg whites and squid ink and sift the mixture through a fine strainer to remove any lumps. Place in a sac à poche and let it rest in the fridge.
Pick the mint leaves, blanch for 1 minute in boiling water and then place under ice cold water. Dry leaves and blend in a processor with extra virgin olive oil. Toast pine nuts for 10 minutes at 160C in oven. Let cool and chop roughly.
Pecorino Romano Foam:
Mix 100 grams milk, 100 ml water and 50 grams of Pecorino. Reheat at 60C for 30 minutes. Sift mixture through a fine strainer and add soy lecithin.
Clean and peel the calamari by separating head from body. Wash and slice legs into pieces.
Wash the squash, cut off the green part and slice into 8 parts.
Use your sac à poche to pour your gnocchi directly into 80C simmering water. Use a sharp knife to cut the gnocchi as it squeezes out.
In the meantime cook your squash and calamari in a separate pan.
Let the gnocchi cook for 1 minute, or until it floats to the surface, plate everything and add dots of puree mint on the top. Sprinkle with pine nuts. Mix the previously reheated 60 ° Pecorino Romano Foam with a stick blender and dollop on top.
Recipe provided by Bacchus