For 3 servings

9 baby calamari, alternatively 9 scallops without shell
1 clove garlic
1 tablespoon clarified butter salt

Marinated fennel

1 large fennel
1 lime
1-2 tablespoons olive oil
salt, pepper, chili (just a little)

Deco

Fennel greens Caviart™ Wasabi Style (can be found online) Red Seawheat Perls (can be found at Ikea™) Alternatively, you can use salmon caviar or trout caviar.

Grate the fennel into fine slices. You need the green for the decoration. Marinate the fennel with lime zest and lime juice. First add only half of the lime juice. Then add some chili, salt, pepper and 1 tablespoon olive oil and marinate for 1/2 hour. Taste and add some olive oil and lime juice if necessary. It should taste good.

Fry the calamari or scallops in clarified butter for 40 seconds on both sides. For the calamari, add finely chopped garlic just before the end of the frying time. Season with a little salt.

Decorate the fennel rectangularly on the plates, place the scallops on top and decorate with fennel greens and Caviart™ and Red Seawheat pearls.