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Line squid crudo, pickled cucumber, sweet pepper, mustard vinaigrette
Discover squid in a simple recipe spiced just right by Etika chef Alexandre Willaume.
This recipe by Alexandre Willaume, chef at Etika restaurant in Bidart, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 8
- Preparation time: 50 min
- Cooking time: 10 min
- Marinade: 1 h
Ingredients for Alexandre Willaume 's squidcrudo
- 1 line squid, 500 g
- 1 Anglet sweet pepper
- 1 small cucumber
- 5 tbsp. rice vinegar
- 4 tbsp. soy sauce
- 1 tablespoon wholegrain mustard
- 1 teaspoon sake
- 1 tsp. roasted sesame oil
- A few red sorrel leaves
- A few coriander shoots
- Freshly ground pepper
- Flower of salt
Steps for Alexandre Willaume 's squid crudo
- Prepare the squid: empty the squid, remove the head, then the beak. Cut it open, keeping the tentacles and fins. Open the squid lengthwise, then lengthwise again. Clean with paper towel.
- Bring the water to the boil, then quickly plunge the squid pieces into it one by one. Cool directly in the ice-cold water. Wipe dry, then set aside in the refrigerator.
- Prepare the cucumber spaghetti: using a Japanese mandolin, slice the entire green part of the cucumber lengthwise. Cut these strips into julienne strips like green spaghetti. Immerse in rice vinegar and marinate.
- Cut the rest of the cucumber in half lengthwise, and carefully remove the core with a melon baller. Cut in half again lengthwise, then slice crosswise. Set aside.
- Thinly slice the pepper, then remove the seeds.
- Prepare vinaigrette: mix mustard, sake, soy sauce and sesame oil.
- Cut the squid pieces (body + fin) into thin strips. Cut the tentacles into small sections. Sauté briefly with the sweet pepper, adding a pinch of fleur de sel.
- Finishing touches: in a cul-de-poule, gently mix the squid with the cucumber spaghetti with vinegar, cucumber pieces, sweet pepper and vinaigrette.
- Arrange the various ingredients on top. Add a few turns of the pepper mill. Garnish with coriander sprouts and red sorrel.
For further information
- Etika, 1247 avenue de Bayonne, 64210 Bidart
- 11/20 in the Livre des 109
- Read Gault&Millau's review of Etika
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