Line squid crudo, pickled cucumber, sweet pepper, mustard vinaigrette

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Thinly slice the pepper, then remove the seeds.
6. Prepare vinaigrette: mix mustard, sake, soy sauce and sesame oil.
7. 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.
8. Finishing touches: in a cul-de-poule, gently mix the squid with the cucumber spaghetti with vinegar, cucumber pieces, sweet pepper and vinaigrette.
9. 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