“Tagliatelle” of Cuttlefish and Hawaiian Heart of Peach Palm, White Nectarine, Sweet Pepper Confetti, and Vinaigrette À L’encre de Seiche

Name: “Tagliatelle” of Cuttlefish and Hawaiian Heart of Peach Palm, White Nectarine, Sweet Pepper Confetti, and Vinaigrette À L’encre de Seiche
Yield: Makes 6 servings
Cuisine: American
Ingredients: 1 small rosemary sprig; 1 thyme sprig; 1 cuttlefish (about 1.5 kilograms) preferably Japanese (Sources); 1 cuttlefish (about 1.5 kilograms) preferably Japanese (Sources); 2 dried red chiles; 1 gram cumin seeds; 1 gram coriander seeds; 2 bay leaves; 20 grams strained cuttlefish ink (from above) or squid ink; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 20 grams extra virgin olive oil; 20 grams lemon oil; 40 grams canola oil; 5 grams Dijon mustard; 20 grams strained cuttlefish ink (from above) or squid ink; Kosher salt; Extra virgin olive oil; Grated zest of ¼ Meyer lemon; One 5-inch piece fresh heart of palm (about 900 grams); Pepper Confetti; Mizuna leaves; 1 ripe white freestone nectarine; Grated Meyer lemon zest

Preparation info

Makes
6
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Cuttlefish

1 cuttlefish (about 1.5 kilograms) preferably Japanese (Sources)
1

Americas
United States
Starter
Fish course
Pescatarian
Sous vide
Gluten-free

Method

What makes this simple dish of cuttlefish and heart of palm special is the flavor and exquisitely tender texture of the cuttlefish cooked sous vide for ten hours with assertive herbs and spices. Hearts of palm, the soft white shoots of underdeveloped leaves of the peach palm, are grown in Hawaii by John Mood and have been a favorite ingredient of ours for more than a decade. We combine these tw