Squid Brioche

Squid Brioche

Method

METHOD

Squid Mousse
Remove the head and wings of the calamari. Clean the remaining body thoroughly and pat dry. Place in the freezer for 15 minutes.

Remove from the freezer and roughly chop the calamari. Place chopped pieces into a blender. Blend with the egg, soy, yuzu and colatura di alici until fine.

Remove from the food processor and in a large bowl, fold in the cream and parsley. Check seasoning and then pour the mousse into a piping bag and refrigerate.

Brioche
Place the flour, sugar, yeast, salt and squid ink in a bowl and mix on low speed. Gradually add the eggs, followed by the cold, diced butter. Continue to mix until the dough is shiny and well emulsified.

Refrigerate brioche for 2 hours.

After 2 hours, roll brioche out on a well-floured bench until 5mm thick. Allow to rest again in the freezer for 20 minutes.

After 20 minutes, remove from freezer and cut the brioche in half. Egg wash one half. Pipe squid mousse across the egg-washed brioche. Gently lay the remaining half over the top and press around the mousse.

Cut with a 10cm circle cutter and place on greaseproof paper in the fridge.

When ready to cook the brioche, fry each piece at 160 until golden and cooked inside.
Garnish with powdered nori.

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