Smoked squid and purple onion from Zalla

60 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
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
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Squid 0.25 kg
Table salt 1.0 g
Purple onion from Zalla 0.2 kg
White wine 0.02 l
Apple vinegar 0.01 l
Sugar 0.02 kg
Ground black pepper 1.0 g
Clove 0.5 g
Thyme 1.0 g
Ginger 1.0 g
Potatoes 0.25 kg
Sakura Mix shoots 0.001 kg
Onion 0.05 kg
Green pepper 0.02 kg
Garlic, bulb 0.1 ud
Tomato 0.02 kg
No. 4 frozen squid 0.01 kg
Squid ink 0.003 kg
White wine 0.005 l
Plain flour 0.004 kg
Fumet 0.1 l
Table salt 0.1 g
Elaboration

For the squid:

  • Clean the squid and season.
  • Fillet and lightly brown the garlic in a frying pan.
  • Place the squid with the garlic in a vacuum bag, applying full vacuum.
  • Cook in a Roner or steam oven at 65 ºC for 5 minutes.
  • Remove and cool quickly.

For the purple onion from Zalla spiced jam:

  • Chop the onion into julienne and sauté.
  • Add the wine, apple vinegar, cinnamon stick, peppercorns, cloves, thyme, sugar and grated ginger to a pan.
  • Reduce to a third and strain.
  • Add this reduction to the poached onion and bring to the boil.
  • Cool and place in a vacuum bag and pack under full vacuum.

For the black mashed potato base:

  • Bake the potatoes with the skin on slightly greased, seasoned and wrapped in aluminium foil.
  • Make a squid ink sauce á la carte.
  • Peel the potatoes and mash to a purée by mixing them with the black sauce.

For the decoration:

  • Select a few chives and a few microsprouts.

SET UP

  • Take the squid out of the bag and place them on a grill.
  • Heat the mashed potato and place some bases on the tray.
  • Heat the onion jam.
  • Place the squid on the mashed potato bases with onion jam buttons on top.
  • Decorate with the chives and microsprouts.
Nutritional information (1 portion)
Fiber 6.33 g
Saturates 1.04 g
Monounsaturated fatty acids 2.13 g
Polyunsaturated fatty acids 1.74 g
Cholesterol 81.06 mg
Calcium 99.35 mg
Iron 11.57 mg
Zinc 0.24 mg
Vitamin A 506.88 ug
Vitamin C 66.11 g
Folic acid 37.55 ug
Salt (Sodium) 784.35 mg
Sugars 9.7 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.