90 min
Type of dish: Salads, Shellfish
Temperature: Warm
Allergens
Fish
Fish
Gluten
Gluten
Molluscs
Molluscs
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of milk
Traces of milk
Elaboration

For the squid:

  • The squid should be small, about 6-8 per serving.
  • Clean leaving the fins out and the tentacles well cleaned.
  • Skewer on a stick (this way it is easier to serve).

For the tomato confit

For the vegetable bouquetiere + boiled and peeled beans

For the basic vinaigrette.

For the  squid ink sauce.    

SET UP

  • Grill the squid, before removing them from the grill flavor with lemon juice.
  • Heat the tomato confit, plate up and place the squid on top.
  • Place the vegetable bouquetiere with the beans, dress with the vinaigrette.
  • Decorate with the squid ink sauce.
Nutritional information (1 portion)
Fiber 4.41 g
Saturates 1.99 g
Monounsaturated fatty acids 9.91 g
Polyunsaturated fatty acids 1.2 g
Cholesterol 317.56 mg
Calcium 133.6 mg
Iron 5.11 mg
Zinc 0.52 mg
Vitamin A 186.88 ug
Vitamin C 45.23 g
Folic acid 112.03 ug
Salt (Sodium) 2444.64 mg
Sugars 25.75 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.