Cuttlefish & Sour Cream Peas

Ingredients

Cuttlefish

500g cuttlefish, fresh

extra virgin olive oil

black salt

Sarawak black pepper

10ml muscat wine vinegar

Sour Cream Peas:

300g peas, fresh

salt

Sarawak black pepper

75g Tatua Sour Cream

pea shoots, to serve

black salt, to serve

Method

1. To clean the cuttlefish, remove the entrails and head and wash thoroughly under cold running water until clean and white.

• 500g cuttlefish, fresh

2. Cut the cuttlefish into thin strips and dress with extra virgin olive oil, salt, pepper and vinegar. Warm in a bowl over a bain-marie until you reach a temperature of 45°C, stirring gently until the cuttlefish starts to turn opaque – this will prevent sliminess in the cuttlefish.

• extra virgin olive oil
• black salt
• Sarawak black pepper
• 10ml muscat wine vinegar

3. Soak 1/4 of the peas in iced water, then cook in salted water for 20 seconds. Refresh in iced water and set aside – these will be used for garnish.

• 75g peas, fresh

4. Pass the rest of the peas in the blender along with the prepared Tatua Sour Cream and add salt to complete the sauce.

• 225g peas, fresh
• Salt
• Black pepper
• 75g Tatua Sour Cream

5. Pour the pea water onto the plates and create some splashes by patting the water with the back of a spoon.

6. Add a mound of cuttlefish to each plate, scatter over the blanched peas and dress with pea shoots. Season with black salt and serve.

• pea shoots
• black salt