Squid lasagna filled with cep mushrooms, with potato and baby squid soup

For the lasagna:

• Clean the squid, season and blend raw in the Thermomix until a smooth paste is obtained.
• Roll out the paste with a rolling pin between baking paper and vacuum pack it with the paper.
• Bake at 65°C for 10 minutes and fold.

For the potato soup:

• Clean the squid, stew it lightly with seasoning vegetables (garlic + onion), add the potatoes and cover them in fumet.
• Cook until the potato and squid are soft. Once cooked, remove the squid and set it aside for the filling.
• Blend the rest in the Thermomix and add the following ingredients: milk + cream + butter and salt.

For the filling:

• Make a ratatouille.
• Add the mushrooms, golden pine nuts and squid to the ratatouille, all finely chopped.

SET UP

• Cut the sheets of the squid into 8 x 4 cm rectangles.
• Put the lasagna in a mould, starting with one sheet + ratatouille + another sheet + ratatouille.

For the cherry tomato confit:

• Wash the cherry tomatoes and make a superficial cut in the skin in the shape of a cross.
• Blanch, cool in ice water and peel.
• Confit.
• Keep them in a closed container, seasoned with virgin olive oil.

For tomato spherifications:

• Wash the tomatoes and mash them with the spring onion, celery, salt, sugar, Tabasco and Perrin’s sauce.
• Sieve the resulting tomato juice.
• Add the calcium gluconolactate and the thickener and mash.
• Prepare an alginate bath by mixing 5 g of agar per litre of cold water.
• Place tomato spheres, with the spherical spoon, in the alginate bath. Leave to gel for 1 minute and then remove into cold, clean water.
• Set aside greased.

For the tomato spaghetti:

• Wash the tomatoes and crush them with salt and sugar.
• Sieve the resulting tomato juice.
• Add the agar and Iota, mix and heat to 90 ºC.
• Prepare a water bath with ice.
• Place the tomato mixture with agar and hot Iota in a tube that fits into the mouthpiece of a siphon.
• Immerse the tube in cold water so that the tomato gels
• Load an empty siphon with a load of N2O.
• Insert the tube into the siphon outlet nozzle and gently operate the tap so that the air it expels pushes the gelled spaghetti.
• Store on a greased tray.

For decoration:

• Alioli crisp.
• Fry rocket leaves at a very gentle temperature.

SET UP

• Place the lasagna on a tray and bake to heat.
• Take out the hot lasagna and cover it with a sheet of the squid.
• Place the soup on the bottom of a plate and place the lasagne on top. Remove the dish from the mould.
• Garnish with two candied cherries, some spaghetti and a sphere of tomato and an alioli crisp.
• Decorate with some fried rocket leaves.