Sous Vide Calamari with Lentil Cream and Caviar
Tender sous vide calamari served over silky lentil cream infused with garlic and olive oil, finished with delicate caviar shavings. A refined dish balancing delicate seafood with earthy legumes and briny luxury garnish. Requires vacuum sealing and precise temperature control.
Ingredients
- 1 lb small fresh calamari, cleaned and sliced
- 11 oz dried lentils, peeled, soaked in water and drainedbrown lentils1:1legume
slightly firmer texture
- 2 cups water, for cooking lentils
- 0.0 cups cream
- 1 white onion, diced
- 1 clove garlic, minced
- ¼ tbsp extra virgin olive oil
- ½ oz Calvisius Caviar Lingotto, shavedother high-quality caviar1:1luxury_garnish
maintains briny finish
- Maldon salt
- black pepper
Instructions
- 1
Clean calamari, remove heads and wash thoroughly.
- 2
Slice calamari into thin pieces.
- 3
Place calamari in vacuum bag with olive oil, Maldon salt and pepper.
- 4
Cook sealed bag immersed in water at 144°F for 40 minutes.
- 5
Cool bag without opening.
- 6
Dice onion and mince garlic.
- 7
Brown onion and garlic in olive oil.
- 8
Add drained soaked lentils and water.
- 9
Cook over medium heat for about 20 minutes.
- 10
Remove from heat and stir in cream, remaining olive oil, salt and pepper.
- 11
Blend until smooth and creamy.
- 12
Open calamari bag and sauté briefly in hot nonstick pan.
- 13
Divide lentil cream among four hot dishes.
- 14
Top with calamari.
- 15
Finish with caviar shavings using mandoline.
Tips
Vacuum sealing calamari in oil creates a protective barrier during sous vide cooking, ensuring tender texture.
Do not open the sealed bag until ready to sear to maintain even cooking.
Use a mandoline to create thin, even caviar shavings.
Keep dishes hot before plating for optimal presentation and temperature.
Good to Know
Lentil cream keeps refrigerated up to 3 days. Calamari best cooked fresh; store cooked calamari up to 2 days. Add caviar immediately before serving.
Prepare lentil cream up to 1 day ahead. Soak lentils overnight. Cook and blend lentil base day-of, refrigerate until service. Vacuum bag and cook calamari within 2 hours of service.
Divide hot lentil cream among four hot bowls or plates. Top with warm calamari slices. Finish with caviar shavings using mandoline. Serve immediately.
Common Mistakes
Do not exceed 62°C when sous viding calamari to avoid rubbery texture.
Do not skip cooling the sealed bag to ensure carryover cooking completes properly.
Do not over-blend lentil cream to avoid breaking down texture into paste.
Do not add caviar until plating to prevent it from warming and losing delicate flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
maintains briny finish
slightly firmer texture