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.