Potato paper with squid ink

Extremely easy to prepare, but spectacular as a garnish for fish dishes. The squid ink adds both flavour and colour.

Makes 1kg.

Potato paper with squid ink

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potato, floury

As needed:


squid ink

As needed:


salt and pepper

Preparation method

  • Boil the potatoes in salted water until tender.
  • Drain and peel the potatoes.
  • Mash the potatoes by pushing through a sieve, and season with pepper, salt and squid ink. When seasoning, keep in mind that the mixture will be dried, and that the seasoning will accentuate the flavours.
  • Spread the mixture in a thin layer on a silicone baking mat; use a template to make perfectly straight lines.
  • Dry the mixture in a 60°C oven for 30 minutes.
  • Store in an air-tight container until ready to use.

Serving suggestions

  • As a garnish for starters, entremets or main dishes with fish, shellfish or crustaceans.
  • As part of the snacks with an aperitif, e.g. with a cream of mackerel.
  • Use in a composition with components of sea bass, seaweed, and spinach.

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