Calamari with foraged sea herbs

Instructions

1. Slice the calamari hoods open to make a flat piece. Lay the 2 hoods on top of each other flat on a tray and freeze until completely solid.
2. Slice the frozen calamari by hand with a long sashimi knife (or through a meat slicer) and reserve frozen until needed.
3. Heat 2 cm olive oil in frying pan over medium high heat. When hot, add the salt bush and fry for 1 minute or just until crisp. Drain on paper towel and season with a pinch of salt.
4. Place the buttermilk and a little of the lemon infused olive oil into blender and season to taste. With the motor running, ignite a smoking gun through the vent in the top of the blender. This is to ensure the smoke can flavour more than just the surface of the buttermilk. Blend for 5 minutes or until well combined and lightly smoked.
5. Place the butter and kombu into a saucepan over low heat and cook until melted (be careful not to boil and colour the butter). Remove from the heat, add the frozen sliced calamari and stand for 1 minute to very gently poach.
6. To serve, drain the calamari and place in the centre of a serving plate and season with a little salt. Scatter with a little fried salt bush, then the foraged sea herbs and borage flowers. Drizzle with the smoked buttermilk and scatter with the remaining salt bush (there should be almost as much herb as there is calamari). Drizzle with some more of the smoked buttermilk dressing and serve.