Cuttlefish with Beef Marrow and Sorrel

Preparation of cuttlefish: Carefully gut and rinse the cuttlefish. Cut four 2 cm slices of beef marrow into small pieces – cut the rest into small cubes for the filling. Cut the mushrooms into cubes and the sorrel into strips.

For the garnish: toast bread in the stove. Cut beef marrow into four slices

Preparation and serving: Fry the mushrooms in a little oil, add the cubes of marrow, pepper, salt, mix in the sorrel. Cover each slice of bread with a sorrel leaf. Put the Parmesan slices on top. Dust cuttlefish and remaining 8 slices of beef marrow with flour and grill briefly. Stuff the cuttlefish with the ragout and place on a plate next to the bread slice. Place one marrow slice on each of the stuffed cuttlefish. Another slice goes on top of the sorrel parmesan bread. According to Adria, a suitable sauce would be: veal stock, which is put in a hand blender with currants and then strained.

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