Cuttlefish and Peas

Method

1. Place a pan on the fire with a drizzle of olive oil. Add a coarse piece of garlic and a small piece of boiled potato. Sauté.
2. Add the previously blanched peas. Season with salt and add a splash of water or broth. Cook briefly.
3. Transfer everything to a blender and blend until smooth to obtain a pea cream. Set aside.
4. Open the cuttlefish in half, remove the internal bone (pen). Score the flesh in a crosshatch pattern, then quickly sear on both sides. Do not overcook to keep them tender.
5. Cut the seared cuttlefish into small pieces.
6. Dress the cuttlefish with a drizzle of olive oil, chopped parsley, chives, and wild fennel.
7. Plate by spreading the pea cream on the bottom, arranging the cuttlefish pieces on top, and garnishing with chives and wild fennel.