Cuttlefish cannelloni of duck and maple syrup, parsley broth, long turnip by Heston Blumenthal
INGREDIENTS
(serves four)
For the cannelloni
1 large cuttlefish weighing about 1kg
200g confit chicken leg
200g confit duck leg
200g chicken breast
100g duck foie gras
80g duck ham
1 egg
125g maple syrup
12g salt
For the broth
Olive oil
Tentacles, offcuts and innards of the cuttlefish
1 onion, chopped
1 clove garlic
1 bunch of thyme
8 bunches of parsley, stemmed
To garnish
Long turnip
Olive oil
METHOD
Remove the tentacles and innards from the cuttlefish, peel off the outer skin. Remove the ink sac, eyes, beak and quill and discard.
Split open the body, weigh it down and leave in freezer until almost frozen. This tenderises the body and keeps the flesh flat for ease of slicing. Chop the rest of the flesh and reserve for the broth.
Take the cuttlefish out when nearly frozen, slice into eight squares. Return to the freezer. Dice any trimmings into 3mm cubes. Return both to the freezer.
To make the farce put the meats, except the confit, in the freezer for half an hour to firm them up.
Dice them into 3mm cubes and place in a bowl with the shredded confit meat and the diced cuttlefish.
Add the egg and maple syrup and bind. Finally, add the salt. Be careful, as the quantity of salt depends greatly on the saltiness of the confit and the duck ham.
To make the cannelloni, divide the mixture into eight equal portions. On a sheet of clingfilm, lay a square of cuttlefish flesh on to the clingfilm and put the farce on top. Roll into a cannelloni and wrap with clingfilm, securing tightly at both ends. Refrigerate.
Heat the olive oil in a pan until smoking. Add the cuttlefish meat and cook for five minutes. Add the onions and garlic and sweat for 15 minutes on a low heat. Add water to cover and cook out for 30 minutes. Strain.
Return to a casserole, bring to a simmer and add the parsley and thyme. Simmer for five more minutes. Strain.
To serve, poach the cannelloni in lightly simmering salted water for five or six minutes. Do not boil.
Separately, heat the parsley broth very gently. Serve in a bowl with the cannelloni, some lightly cooked long turnips and a dribble of olive oil.
Heston Blumenthal
