Ingredients : 1 or 2 potatoes per person, 200 to 300 g of cuttlefish, 1 egg, mustard, grapeseed oil, salt, pepper, lemon, garlic.
Cook the potatoes in water with the skin on, with thyme, bay leaf and garlic.
Place the slightly thick slices of squid on top and cook for 10 to 15 minutes.
Control the cooking because the potatoes must remain firm and the strips tender and not rubbery.
Prepare the mayonnaise with grapeseed oil which makes it firmer, the egg whites to lighten it, salt, pepper, a lemon juice and squeeze two garlic cloves.
After cooking, peel and cut the potatoes, cut the cuttlefish into pieces, mix everything with the sauce. It must not be too hot otherwise the mayonnaise will bush.
Sprinkle with parsley just before serving.