Egg yolk
● 12 fresh free range eggs
● Squid stock
● 2kg large cleaned squid (2)
● 1.5kg onions (Figueres variety)
● 2l fish fumet
● 2l water
● 100 + 100g oil Texture
● 250g reduced stock
● 1.7g iota Kaffir lime oil
● 20 kaffir lime leaves
● 500g extra virgin olive oil
