Squid Ink Tuile
Appearances can make a big difference to our enjoyment of food. So although squid ink tuiles are hardly an essential skill, they’re an excellent way to up your game when presentation really matters. Plus, they bring extra flavour and crunch to your dish.
Ingredients
Makes approximately 20 squid ink tuiles
10g plain flour
1/8 tsp salt
10g oil
80g water
5g squid ink
- Place the squid ink into a large bowl
- Add the oil and mix
- Pour in the flour and salt and combine thoroughly
- Leave to stand for 10 minutes
- Preheat a non-stick to high
- Cook in batched – 1 spoonful at a time
- Once the mixture stops bubbling and lifts easily from the pan (around 3-4 minutes), remove carefully with a palette knife and place on a paper towel to soak up any excess oil
- Use as a garnish
Visually, the tuiles tend to work best in smaller dishes such as starters, and make an excellent match with rich and soft food such as meat, fish and egg.
Click here for the steak tartare recipe featured in the video.
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