Black and creamy Carnaroli Acquerello rice, blue lobster, bay scallop, line-caught calamari sauteed with confit tomato and chorizo, slightly bitter jus with parsley and a Parmigiano Reggiano foam.
Gorgeous risotto style black rice which had a fantastic depth of flavour and a ditto black colour. Perfectly cooked lobster and calamari. The bay scallop was incredibly tasty and went really well with the risotto and the delicious Parmesan foam. A dish with many layered (clean) flavours and a perfect touch of bitterness. Also a lovely sweetness from the tomato. An outstanding dish and the best dish of the evening.
For the parmesan emulsion
250ml/9fl oz light fish stock
50ml/2fl oz whipping cream
250ml/9fl oz crème fraîche liquid
200g/7oz parmesan, grated
For the confit tomato petals
3 tomatoes, skinned and deseeded
2 tbsp olive oil
salt and freshly ground black pepper
For the rice
20g/¾oz duck fat
50g/1¾oz beef marrow, chopped
1 shallot, finely chopped
180g/6oz risotto rice, such as carnaroli acquarello
200ml/7fl oz dry white wine
500ml/18fl oz chicken stock
pinch Espelette chilli powder
5g squid ink
100ml/3½fl oz of whipping cream
For the squid
720g/1lb 10oz squid, cleaned and scored
70g/2½oz duck fat
60g/2¼oz cured chorizo, cubed
2 sprigs parsley
1 lemon, juice only
250ml/9fl oz white stock
1 tsp olive oil
For the parmesan emulsion, Heat the fish stock, whipping cream, crème fraîche and parmesan in a pan and bring to the boil. Leave to infuse for a few hours. Sieve the sauce and reheat before serving.
For the confit tomato petals, preheat the oven to 110C/225F/Gas ¼.
Cut the flesh from the sides of the tomatoes to make twelve rounded petal shapes.
Place the tomato petals on a baking sheet and drizzle with the olive oil and season with salt and pepper.
Cook for one hour. Remove and set aside
For the rice, in a frying pan heat the duck fat and beef marrow, add the shallot and fry gently without colouring.
Add the rice then pour in the wine and cook for two minutes. Add the chicken stock until it just covers the rice. Once the stock is absorbed, little by little, add more stock until the rice is cooked (about 20 minutes). Season with salt, pepper and Espelette chilli, add the squid ink, then stir in the whipping cream.
Season the squid with salt. Heat the duck fat in a frying pan and fry the squid gently.
Add the chorizo and cook for a few minutes. Add 12 confit tomato petals and parsley.
Add the lemon juice and white stock to the pan and deglaze (scraping the cooked on parts from the bottom of the pan). Heat to reduce for a minute, then mix in the butter and the olive oil.
Place a spoonful of the rice in the centre of the plate and top with the squid mix.
Place a hand blender in the emulsion and blend until foam appears.
Dress the dish with the foam.
Recipe: By Hélène Darroze
From Saturday Kitchen (BBC)