Cuttlefish breasts, gambas mousseline, beet and beurre blanc
Discover a beautiful seafood dish, featuring cuttlefish breast, gambas mousseline, beet and butter. With the baguette? Marjorie Gaboriau, at Le 10N9 restaurant.
Serves 6
Preparation time: 55 min
Cooking time : 2 h 25
Resting time: 24 hours
Prawn mousseline
- 450 g fresh prawns
- 2 egg whites
- 125 g single cream
- Dill
Beet
- 400 g cooked beet
- 2 tsp cuttlefish ink
Cuttlefish whites
- 4 cuttlefish breasts
- Ginger
- olive oil
White butter
- 3 shallots
- Cider vinegar
- 250 g salted butter
- 6 chard leaves
- Lime
- salt and pepper
1 - Prepare the gambas mousseline: shell the gambas and mix with the egg whites and cream in a blender (or Thermomix if you have one). Add salt, pepper and chopped dill to taste. Steam for 20 min at 98°C. Leave to cool for 24 hours. Steam for 5 min before serving.
2 - Prepare the beets: blend the red beets with the squid ink in a blender (or Thermomix) and season.
3 - Prepare the chard: steam the chard and season.
4 - Prepare the cuttlefish breasts: marinate the cuttlefish breasts with the grated ginger and olive oil. Cook quickly over high heat and keep warm.
5 - Prepare the beurre blanc: chop the shallots, place in a saucepan and add the cider vinegar to the top. Cook over a low heat for 1 hour. When everything has evaporated, add water to the same level and cook for a further 1 hour. Beat with butter a minute at a time. Strain.
6 - Presentation: place the gambas mousseline on the plate, the beet point with squid ink, the squid breast sprinkled with grated lime, the chard set nicely and the filtered beurre blanc.
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