Dish Name: Cuttlefish tartare with Avocado, pistachio and lime
Preparation Time: 1 hour 15 Minutes
List of ingredients:
150–200g mantle meat from a large cuttlefish
4 tsp avocado oil
2 ripe avocados
Salt to taste
Zest and juice from 1 organic lime
10g pistachio kernels
Method of preparation:
- Freeze the cuttlefish meat for about an hour to make it easier to slice.
- Slice the mantle meat into long, thin strips and then mince them as finely as possible.
- Place the minced squid in a bowl and stir it until it starts to stick together slightly.
- Add a few drops of avocado oil. In order to preserve the clean, delicate, and unique taste of the cuttlefish, forego salt.
Avocado and Pistachio
- Cut the avocados in half, pit, and remove the peels. Slice the halves into thin pieces and arrange them in rows on a chopping board.
- Neaten the slices by trimming off the tips, sprinkle them with a little salt and drizzle the lime juice over them.
- Lightly toast the pistachios in a skillet and crush them in a mortar.
- Using a spatula, transfer the rows of avocado slices to four plates.
- Divide the squid tartare into four portions and place a small egg-shaped mound on the avocado slices. Sprinkle the crushed pistachios and lime zest on top.
- Decorate each plate with a few drops of avocado oil and serve.
Name of the Restaurant: STYRBÆKS
Address: STYRBÆKS, Slettensvej 223, DK-5270 Odense, Denmark
Contact Name: Chef Klavs Styrbæk
Klavs Styrbæk is a professional chef who owns and operates STYRBÆKS together with his wife, Pia. He has created a gourmet centre where people can learn and take their culinary skills to a whole new level. Klavs is particularly enthusiastic about seeking out unique, local raw ingredients that are incorporated into new taste adventures or used to revisit traditional Danish recipes. His award-winning cookbook Mormors mad (Grandmother’s Food) (2006), was honored with a special jury prize at the Gourmand World Cookbook Awards in 2007. In 2008 and 2019 he was awarded an honorary diploma for excellence in the culinary arts by the Danish Gastronomical Academy. Together with Ole G. Mouritsen he is author of books about umami, mouthfeel, Christmas dishes, tsukemono, cephalopods, and vegetables.
The recipes is from the following books
Blæksprutterne kommer – spis dem! (O. G. Mouritsen and K. Styrbæk) Gyldendal, København (2018). 232pp.
Cephalopods: Octopus, Squid & Cuttlefish: Seafood for Today and for the Future. (O. G. Mouritsen and K. Styrbæk) Springer, Heidelberg (2020) xxx pp. in press.