7g baby squid rings, marinated (see below)
Confit tomato strips
Serrano ham, cut into 10g slices
Extra fine haricots verts, boiled and refreshed
For the squid marinade
Juice and zest of lemon
For the tomato
Plum tomato, blanched
Salt and black pepper
Chargrill, cool and cut squid into 7mm rings.
To make the confit tomato strips, skin and cut out the eye of tomato. Scoop out inside through bottom. Brush with oil thyme and good salt and pepper. Stand on a tray and dry overnight in the hotplate at 50ºC. Cut into strips.
For each portion, wrap a slice of ham around three or four beans tossed in oil and balsamic vinegar with a strip of tomato confit. Hold together with a squid ring and decorate with chive leaves.