n.10 , mignon cuttlefish-flavoured shortcrust tartlets or with brisé pastry
n.10 – shrimps
n.4 – squids
to taste – salmon eggs
n.1- frisée salad
Stir-fry the cutted squids and the shucked shrimps adding oil and peel of lemon.
Add the frisée salad over the tartlets with the shrimps and the squids.
Then garnish with salmon eggs.