Fish & shellfish

Defrost the PONTHIER bergamot purée 100% and the PONTHIER yuzu purée 100%. Mix them with the extra virgin olive oil, the marjoram and the INGREDIUM xanthan. Pour the bergamot-yuzu sauce into a squeeze bottle. Clean and cut the squids lengthwise and then into 2/3 mm thick strips. Place on a plate with a drizzle of extra virgin oil. Grill the rice for a few minutes. Deglaze with dry white wine. Gradually add the vegetable broth and cook for about 15 minutes. Meanwhile, heat up a non-stick pan to very high temperature. Sauté the squid slices, deglazing them a little for about 1 minute 30 / 2 minutes. Salt only at the end. Once cooked, remove the rice from the heat. Stir in the butter, grated grana Padano, bergamot-yuzu cream (has to be very creamy). Top with squid, oregano and bergamot-yuzu sauce and serve.