Paul Foster’s recipe combines the delicacy and sweetness of squid with the earthy flavours of ceps (also known as porcini mushrooms) and king oyster mushrooms. Cooking the squid sous vide then cutting into tagliatelle strips results in a wonderfully tender finish.
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Blend the dried ceps into a powder and place in a small muslin bag
300g of dried ceps
Clean and trim the squid and cut the body into large flat pieces. Layer these on top of each other about 6 pieces high on a tray. Wrap tightly with cling film and place in the freezer until frozen
1 squid, jumbo - roughly 30cmx6cm
Preheat a water bath to 58°C
Take the block of squid and slice thinly on a meat slicer to resemble tagliatelle. Place into a vacuum bag, seal, and cook in the water bath for 8–10 minutes. After this time, place the bag straight into ice water
Pan-fry the diced ceps in the butter, then add the shallots and thyme. Deglaze with the sherry vinegar, add the chicken stock and remove from the heat
2 ceps, medium sized, cut into 1cm dice
1 banana shallot, brunoise
100g of butter
1 tsp chopped thyme
50ml of sherry vinegar
400ml of brown chicken stock
Slice the king oyster mushrooms on a meat slicer or mandoline and cut into thin strips, like tagliatelle
2 king oyster mushrooms, large
Gently warm the ceps on the stove and blanch the king oyster mushrooms for 30 seconds in boiling water. Remove the ceps from the stove, stir in the king oyster mushrooms and squid, and heat gently but without heating above 58°C
To finish, check the seasoning and spoon between bowls. Grate over some of the wild horseradish using a fine microplane and dust with the cep powder. Finish with the watercress
horseradish, wild and peeled
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