Shaved Calamari, Oyster Cream and Fermented Apple Juice

• 1 medium calamari tube, cleaned
• 1 Lebanese (short) cucumber
• sea salt
• 1

To make the fermented apple juice, peel and core the apples, roughly chop and put in a blender. Blend on high speed until thoroughly puréed, quickly pour into a sous-vide bag sitting on a pair of scales. You need to calculate 2% of the weight of the apple purée, then add this weight in sea salt into the mix; for example, 400