A fresh combination of Nordic ingredients and classical French technique, this squid with Champagne sauce and caviar is comprised of thin ribbons of barely cooked squid and fresh daikon, swimming in a traditional Champagne butter sauce, and topped with an extravagant dollop of caviar.
1 whole squid (approximately 0.7 to 1 kg)
100g butter, diced into small cubes
1 whole daikon radish
1 50g tin of Osetra caviar
Champagne vinegar and salt to season
Clean the whole squid by removing the tentacles and cartilage from inside the squid body, and scraping the purplish skin off of the outside. Then, freeze the squid whole overnight. Once solidly frozen, remove from the freezer, and working while the squid is still frozen, slice it thinly into ribbons about .2 cm wide and set aside.
Meanwhile, shuck the fresh oysters and chop the meat roughly. Peel and thinly slice the daikon radish into strips roughly the same width as the squid ribbons.
In a saucepan, bring the Champagne to a simmer and reduce by half, to about 2 dl. Then, blend the cold butter into the saucepan with an immersion blender, and season with a splash of Champagne vinegar and pinch of salt.
Heat the squid gently in a pot with a little bit of the Champagne sauce at around 65 degrees Celsius for 3-5 minutes, until tender. Then season the squid mixture with salt, add the oysters and the daikon and plate immediately in four small deep bowls.
Foam the rest of the Champagne sauce with the immersion blender and spoon a few spoonfuls over each serving. Finish each serving with a generous spoonful of caviar.
Thank you to Chef Andreas Bagh from Marchal at Hotel d’Angleterre for the recipe.