Calamari and Carrots

Adapted by StarChefs.com
September 2007
Yield: 6 Servings

INGREDIENTS:

Cured Meyer Lemons
25 Meyer lemons, washed
1 ounce black pepper
1 ounce fennel seeds
1 ounce cumin
1 ounce coriander
1 quart salt
½ quart sugar
½ ounce chile flakes
2 whole star anise
5 cardamom pods
½ quart lemon juice
Meyer Lemon Marinade
25 Cured Meyer lemons
2 Meyer lemon rinds
5 heads garlic, outer skin removed
Onion Purée
10 medium yellow onions, julienned
3 tablespoons olive oil, plus more for blending
3 tablespoons water
Lemon Vinaigrette
1 pint lemon juice
3 tablespoons wildflower honey
3 tablespoons white wine vinegar
1 pint lemon oil
3 tablespoons Terre Bormane olive oil
salt and pepper
Calamari and Carrots
1 pound calamari, cleaned, bodies open
salt and pepper
olive oil
8 yellow carrots, julienned
4 ounces flat leaf parsley, picked and chopped
4 ounces pine nuts, toasted
Garnish
mizuna lettuce
2 tablespoons wasabi tobiko

METHOD:

For the Cured Meyer Lemons:
Quarter lemons, leaving one end intact so the lemon holds itself together. Place black pepper, fennel seed, cumin, and coriander in a hot frying pan and toast until fragrant. Put lemons in a large, air-tight container along with the remaining ingredients. Cure for 1 month in the refrigerator, turning occasionally.

For the Meyer Lemon Marinade:
Juice and strain Cured Meyer Lemons, mix with lemon rinds and garlic, and set aside.

For the Onion Purée:
Sweat onions in olive oil until tender, adding water as needed to avoid coloring. Purée in a blender, adding olive oil until smooth.

For the Lemon Vinaigrette:
Combine lemon juice, honey, Onion Purée and white wine vinegar. While whisking, slowly drizzle in lemon oil to form an emulsion. Whisk in olive oil. Season with salt and pepper.

For the Calamari and Carrots:
Season calamari with salt, pepper, and olive oil and lightly sauté. Separate the calamari bodies from the tentacles. Julienne the bodies and tentacles, mix with marinade, and cover with Lemon Vinaigrette. Let sit at room temperature for 1 hour. Mix in carrots, parsley, and toasted pine nuts.

To Assemble and Serve:
Garnish with mizuna lettuce. Stir wasabi tobiko into 1 cup Lemon Vinaigrette and drizzle on plate.