Squid, squid ink, citrus cream and Mosciame
Recipe by Christophe Pelé

Ingredients:
Brittany squid, 1 per person
A few centilitres of squid ink
1 lemon, preferably from Menton
2 to 3 tablespoons of sugar
1 pinch of Espelette pepper
1 bunch of basil
1 piece of Mosciame* cut into thin slices
About 10 garlic scapes
1 drizzle of olive oil
1 garlic clove

Preparation:
Prepare and wash the squid and only keep the bodies.
Squeeze the juice of the lemon. Combine in a saucepan with the sugar. Bring to the boil and leave to reduce over a low heat until it forms a citrus cream.

Cooking:
Pour a little olive oil into a pan. Add the Espelette pepper. Let it heat until the oil smokes. Toss in the squid and seal for a few seconds on both sides. Take care: the squid must remain soft in the middle! Right at the end of the cooling time, add the crushed garlic and basil leaves.

Plating up:
Place the squid in the centre of the plate into which you will have first poured a little squid ink. Place a slice of Mosciame and one or two garlic scapes on each squid. On the side of the plate, add a small touch of citrus cream. Serve.

(*) Mosciame is a tuna botargo from the South of Italy and Sardinia.

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