Divine Haggis-Stuffed Squid with Pungent Natto Sauce

Esme Gohl

Esme Gohl

· 2 min read
Squid stuff with Haggis in a beautiful pungent sauce of Natto

Today, we present a culinary masterpiece that brings together the best of two worlds - the robust, earthy flavors of traditional Scottish haggis and the delicate, tender texture of fresh squid. This is a dish that will surely delight your senses and challenge your palate.

The squid is meticulously cleaned and tenderized, then carefully stuffed with a sumptuous haggis filling made from the finest offal, fragrant spices, and golden oats. The stuffed squid is then gently poached to perfection, ensuring that the flavors meld together in a harmonious symphony.

To elevate this dish to new heights, we drizzle the squid with a pungent, umami-rich natto sauce, made from fermented soybeans. The natto sauce adds a layer of complexity to the dish, with its unique texture and aroma, complementing the rich haggis filling and the tender squid.

Finally, the dish is garnished with fresh microgreens, adding a touch of color and a burst of freshness to balance the rich, bold flavors. This divine haggis-stuffed squid with pungent natto sauce is a true testament to the art of fine dining, and a dish that will leave you craving more.


  • 1 large fresh squid, cleaned and tenderized
  • 1 1/2 cups haggis filling (made from sheep's heart, liver, and lungs, minced with onion, oatmeal, suet, and spices)
  • 1 cup natto (fermented soybeans)
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1/2 teaspoon cornstarch
  • Fresh microgreens for garnish
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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