Cuttlefish breasts, gambas mousseline, beet and beurre blanc

Marjorie Gaboriau | 1/4/23

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.

Read Gault&Millau's review of 10N9

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