This has to be one of my most innovative dishes using modernist cuisine methods. I sous vide the cuttlefish, rolled it up tightly, froze it, and then shaved it on a meat slicer.
I served the Cuttlefish “Noodles” with a Nori Pesto, Crispy Quinoa, and fresh Mezza Mâche. The overall taste was quite “Asian” with the texture of the noodles and the consistency of the nori pesto. But it was delicious, as an appetizer.
*Also, this is the dish that I chose for my homepage.
