Cuttlefish Carpaccio with Candied Lemon and Tomato mix baby Sprout and Squid Ink

For 4 people

Ingredients:
10 Cuttlefish Tails
Julienne Zest of two candied lemons
4 Tomato peeled, deseeded and candied, sliced into julienne
1 bunch each of red beetroot sprouts, green peas sprout, rock chives sprout
10 cl. Lemon juice
20 cl extra virgin Olive Oil
Moldon salt and fresh ground pepper

Preparation:

Use a circular cutter of 8cm to stamp the cuttlefish tails. Place the stamped cuttlefish in a tube of 8cm in diameter and freeze until solid. With an electric slicer cut the cuttlefish into 24 thin slices. Arrange the slices neatly in the centre of a plate and season with the moldon salt, ground pepper, lemon and olive oil. Garnish with the candied tomato and lemon and mix the baby sprouts. Place drops of the black squid ink around the plate and serve.