Squid and cuttlefish salad with seaweed powder

• Difficulty: Easy
• Average Time: 25 min of preparation, 15 min of cooking 
• Type of Cooking: Pan  
• Doses for: 6 people

Ingredients

• 300 gr sepia
• 300 gr squid
• 200 gr mushrooms
• 1 carrot
• 1 celery parsley to taste
• Salt to taste
• mustard to taste 
• Lemon to taste
• olive oil 

Preparation

1. Cut the cuttlefish into thin strips, cut the squid into rounds, and clean the mushrooms.
2. Bring the oil to 80 ° (2 liters per 600 gr of fish) with a cooking thermometer, turn off the heat, dip the fish and mushrooms and leave to dip until it reaches 45 ° c.
3. Meanwhile, cut the carrot and celery into julienne strips and keep them in cold water to maintain the crunchiness.
4. With a blender prepare a dressing with parsley, salt, mustard, lemon, and oil and keep in the fridge.
5. Fry, dry well, and crumble the seaweed in a small bowl.
6. Drain the salad, season it with the dressing, serve up and finish with the vegetables and seaweed powder.