- 300 grams frozen, well-dressed Cuttlefish (ready to cook)
- 2 Garlic cloves
- 1 Bay leaf
- freshly ground pepper
- 2 large starchy Potatoes
- 1 Egg yolk
- 5 tablespoons Olive oil (for frying)
- 2 tablespoons Butter
- Lemon juice (for drizzling)
- some Basil leaf (for garnish)
Thaw squid, if frozen. Rinse in cold water. Peel garlic and chop. Place squid garlic, bay leaf and thyme in a pot. Season with salt and pepper. Cover squid with water. Bring to a boil and simmer for about 15 minutes. Remove pot from heat and let squid cool in broth.
Whisk egg yolk in a small bowl. Peel potatoes and cut into slices about 2 mm (approximately 1/8 inch) thick. Brush with egg yolk. Heat olive oil and butter in a large skillet. Arrange potato slices in skillet in a circle, with slices slightly overlapping. Season with salt and pepper fry on both sides until golden brown.
Remove squid from broth and cut into small pieces. To serve, place cooked potato cakes on a plate and top with squid pieces. Sprinkle with a little lemon juice. Garnish with basil and serve immediately.