Clean the cuttlefish, taking care to retain the black ink sac.

Cut the cuttlefish into irregular pieces and put into a pacojet glass, with the squid ink, basil and salt and pepper to taaste. Freeze and blend it at least 3 times.

Sieve the mixture and vacuum pack in a cooking bag. Roll out with a rolling pin into a thin sheet of about 2 mm and bake at 68 °C for 15 minutes. Cut into half moon shapes.

Cook the potatoes in a pan over sand in the oven, for about 1 hour. Remove the skin, cut the flesh coarsely and using a kitchen cutter, emulsify with the oil, soy milk and black olives.

Add the isinglass and mix well. Put into a siphon and pour the mixture into a pan to a thickness of 2 cm. Cool everything for about 4 hours. Using a dough cup, cut into half-moon shapes.

Using an immersion blender mix the citrus juices with the vegetable stock and then add the cold cardamom oil. Add xanthan to stabilize the mixture and rest for about 1 hour.

Sauté the cuttlefish liver with a little spring onion, a small piece of anchovy and capers. Emulsify with a drizzle of olive oil.

Fill the cuttlefish and potato half moons with bamboo and the cuttlefish liver emulsion. Arrange on plates decorated with cardamom citrus emulsion, edible flowers and leaves.

Serve with a small aromatic salad seasoned with cardamom citrus emulsion.