Gourmet Crab and Squid Delicacies with Crispy Rolled Pork Belly
- Squid: 800 g
- Onions: 2
- Tomatoes: 2
- Sheets of pastry: 2
- Garlic: 2 cloves
- Bouquet garni: 1
- Mayonnaise sauce: 2 tablespoons
- American sauce: 2 tablespoons
- UHT whipping cream: 10 cl
- Diced tomatoes: 2 tablespoons
- Rolled belly: 350 g
- Chervil: a few sprigs
- Cognac: 5 cl
- Gray peppercorns
- Fine salt
- Crab meat: 250 g
- Olive oil: 4 cl
- Dice onions, carrots, tomatoes, and garlic into mirepoix; set aside.
- Clean the squid and mince it; set aside.
- Cut the pastry sheets into 12 discs using a 7 cm round cookie cutter.
- Cook the minced squid gently in a little olive oil with the mirepoix, bouquet garni, and cognac.
- Bake the pastry discs in the oven between two baking sheets to keep them flat.
- Season the crab meat with mayonnaise and a touch of reduced American sauce.
- Warm the remaining American sauce, stir in whipping cream to soften, then strain.
- Fry thin slices of rolled belly in a skillet until crispy.
- On each plate, layer discs of pastry with crab mixture, topping with a final disc.
- Arrange three mounds of squid and crispy belly mixed with American sauce around the stack.
- Drizzle with the creamy reduced sauce.
- Garnish with diced tomatoes and chervil sprigs.
