Squid Sashimi With Avocado, Black Garlic And Grilled Vegetable Vinaigrette

For Light tomato base

• Wash the vine tomatoes, remove the centre and quarter.
• Wash and cut into half the cherry tomatoes.
• Put all the tomatoes into a mixer and blend with the basil, the sea salt, the sugar and the garlic cloves.
• Place a cloth filter in a high bowl and pour in the tomato purée, fasten the filter and let it sit in the fridge for 12 hours.
• The clear base is what will remain in the bottom of the bowl.
• Use 70 grams of this for the vinaigrette.

For Grilled vegetable vinaigrette

• Wash the eggplant and slice them into 1cm slices, diagonally.
• Wash the zucchini, cut off the ends and cut them lengthwise into ½ cm slices.
• Wash the tomatoes and cut them in half, diagonally.
• Grill all the vegetables and garlic on a charcoal grill, then roughly chop the vegetables.
• Heat the olive oil in a pan and sauté the vegetables, add the Dashi broth, the tomato base and the soy sauce.
• Bring to boil.
• Add the chopped chili pepper and ginger.
• Remove the pan from the heat, cover and let sit for 12 hours.
• Filter in a fine strainer and then gather the vinaigrette in a bowl.

For Squid sashimi

• Cut the squid tail and open it.
• Peel the garlic, slice it and spread it over the squid.
• Flavour it with a bit of Espelette chilli pepper and put it all in a container that can be vacuum-packed.
• Pour the olive oil over the squid, cover with some basil leaves and then vacuum-close it.
• Leave the container in the refrigerator for 12 hours.
• Slice thinly and then put onto a plate before serving.

For Black garlic

• Peel the garlic cloves and slice them between two sheets of plastic wrap and then form little 1cm rings and set aside.
• Add them to the cold chicken broth and blend everything with a mixer until it becomes a cream.
• Put the black garlic cream in a small spray bottle and set aside until it’s time to serve.

For Avocado

• Peel the avocado, cut in half lengthwise and remove the stone.
• Cut into 1–1 ½ cm thick slices and then pour the freshly-squeezed lime juice.
• Flavour the avocado with the fine sea salt and marinate with a few drops of olive oil.

To serve

• Prepare four large plates with 3 slices of marinated avocado per plate.
• Put several sashimi strips on the avocado slices and pour over the grilled vegetable vinaigrette.
• Then place a piece of black garlic on each plate and spray a bit of black garlic cream.
• Garnish with the Greek basil and serve right away.