CUTTLEFISH AND YELLOW CARROTS FROM DOUBS
Ingredients
300g yellow carrots
1 egg
2 sheets of gelatin
1 cuttlefish breast (300g)
bouquet of garni with aromatics (mint, coriander, tarragon and lemon balm)
For 4 people
5 min Cook
Method
- Preparation of the carrots:
Steam the carrots wrapped in airtight cling film together with the small bouquet garni of herbs. Once cooked, blend the carrots and pass them through a fine sieve to obtain a smooth, delicate purée. - Incorporating the gelatin and eggs:
Soften the gelatin in cold water, then melt it in hot liquid. Stir the hot gelatin into the carrot purée, allow it to cool slightly, then gently mix in the eggs until fully incorporated. - Preparing the cuttlefish:
Cut the cuttlefish into large, even strips. Stretch a sheet of plastic wrap tightly across a baking tray, then neatly arrange the cuttlefish strips, leaving regular spaces between each piece. - Assembly:
Transfer the carrot cream into a piping bag and carefully pipe the mixture into the spaces between the cuttlefish strips, ensuring the surface is smooth and level. - Cooking:
Place a container filled with boiling water inside a preheated oven at 200°C. Cook the prepared tray for 5 minutes, then remove and allow to cool completely. - Shaping the checkerboard:
Slice the carrot–cuttlefish preparation into regular 5cm-wide slices. Stack these slices neatly on top of one another. Cut the stacked cube crosswise into slices again, revealing the checkerboard pattern. - Final presentation:
Rotate every alternate slice by half a turn to create a striking three-dimensional checkerboard effect. Serve chilled or at room temperature — a dish that is as visually astonishing as it is delicious.
Training
Tip #1 – Add an Oriental Touch to Your Salads
Spring is just around the corner! Step away from the usual olive oil, walnut oil, and balsamic vinegar. Instead, try orange blossom water — it will elevate your salads and transport your palate on a new journey.
Tip #2 – Explore the Many Shades of Pepper
Woody or fruity, mild or fiery, pepper — known in Sanskrit as pippali — harmonises with almost every dish.
Try it with a strawberry and basil salad, or add a twist to whipped beetroot and cream cheese with a dash of pepper.
