Sepia Pasta with Fennel Jus

Pasta dishes are always a good idea!

Cut the sepia tubes into fine slices and freeze in the freezer.

Remove the peel from the shallot and garlic and chop them. Clean and coarsely chop a fennel and leek. In a saucepan with 1 tbsp olive oil, sauté fennel, leek and shallot until colorless. Add garlic, white wine and vermouth and cook it. Next, add fish stock, grated star anise, orange peel, fennel seeds, thyme a little salt and anise schnapps and let it steep for about 20 minutes. Next, whisk 50 ml of olive oil into the gravy and then strain through a sieve.

Preheat the oven to 75 °C.

Finely grind frozen sepia tubes with a little salt in a cutter. Then add 100 ml of olive oil and continue to blend until homogeneous. Pass this through a fine sieve and spread thinly between two heat-resistant cling films. With the foil on a tray form and cook in the heated stove for 15 minutes. Cut the spiked cuttlefish into 3 cm wide noodles, twist into nests. Season with new spice d#Espelette, salt and a few drops of juice of a lemon and keep warm.

Clean remaining fennel bulb and cut into narrow strips, keeping the fennel greens for decoration.

Sauté fennel strips in a frying pan with 1 tbsp olive oil, season with salt and pepper and cook until tender. Cut pickled tomatoes into strips and stir in.

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