Steamed Squid with Ginger

Peel the carrots, cut them into chunks and either steam them for 20 minutes or boil them until tender. Peel the ginger, grate it and squeeze the grated ginger over a small bowl to collect the juice. Mince the shallot and cook it in a saucepan with the grated ginger, 1 cup water, 1 tablespoon oil and a pinch of salt for 5-6 minutes. Remove from heat, allow to cool and strain over a bowl. Puree the carrots with the strained liquid, add salt if needed and keep this sauce warm.

Mash the potatoes with a potato masher and season them with salt, 1-2 tablespoons filtered ginger juice and finely minced fennel fronds. Put the mashed potatoes into a pastry bag. Separate the mantles of the squid from the tentacles and clean them. Stuff the mantles, close them with a toothpick and steam them with the tentacles for 5-6 minutes. Spread the carrot puree on each plate, set on top it a squid cut in half, drizzle with a little oil, sprinkle with pepper and garnish with a fennel frond.