Tartar de Cachón – 55000 Recipes. Passion for food


Tartar box

Cajon is what is called sepia in Cantabria. E video reset from Jesus Sanchez (The pavilion of Amos) is an innovative version when it comes to treating this cephalopod, which is cooked raw and seasoned with success.

Chef: Jesus Sanchez

With a safe and steady step, Jesus Sanchez spent more than two decades defending the kitchen Cantabrian gastronomy.


  • For the Tartar
  • poached onions
  • excited in brunoise
  • Sol
  • Pepper
  • Marinated gherkins
  • For the yolk sauce
  • EVOO
  • Chicken yolk
  • 1 liter of water
  • EVOO
  • Broth from a carton


For the Tartar

  1. Mix all ingredients and harden with a lamp

For the yolk sauce

  1. Make a solution of water and salt.
  2. Put the yolks for 1.5 hours.
  3. Save to camera.
  4. During the transition, season the egg yolks with the cajon and olive oil broth.

For the ink mash

  1. Stew the horn fins with onion, green Italian pepper, paprika, white wine and fish broth, add the horn ink, mix and store in a bottle.

For pure de cajon

  1. Cook in a vacuum for 3 hours at 60 ° C, 2 cuttlefish wings, along with citronella, thyme, salt and a little water.
  2. Strain, save the broth to coat the yolks and crush the cajona.

Fried pasta horns. Presentation

  1. In a hardened marble plate, place a row of cachón tartare, top with a few dots of ink puree and body puree and a few pieces of fried legs.
  2. Garnish with a few sprouts and pepper on a string and finally a sauce with the tied yolk.


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