Grilled squid with hot dressing
Onion 0.5 kg
Frozen broad beans 0.05 kg
Piquillo peppers 1.0 ud
Frozen mushrooms 0.1 kg
- Clean the squid, remove fins and set the tube and tentacles aside.
- Slightly cut the squid’s tube with a knife, making very shallow diamond-shaped incisions, season and vacuum pack.
- Vacuum cook; 65 ºC, 90 minutes.
For the vinaigrette:
- Cook the beans, cool and peel.
- Confit the mushrooms, leave to cool and chop in brunoise.
- Chop the piquillo peppers in brunoise.
- Chop the baby squid fins in very fine julienne to sauté and then mix with the vinaigrette.
- Make a vinaigrette with olive oil and apple vinegar.
For the sauce:
- Make a black sauce.
For the garnish:
- Confit the onion in julienne.
- Make a garlic cream.
- Soften the butter (50 g), add salt (5 g) and sugar (20 g) maintaining the creaminess of the butter. Add 50 g of the cold garlic cream, mix well. Add the flour at once (50 g) and homogenize the dough.
- Spread the dough on a silpat giving a rounded shape (tulips) and sprinkle with sesame.
- Cook the garlic tulips in the oven at 160 ºC.
- Finely chop the parsley.
- Brown the squid with the remaining juices from confiting the garlic previously.
- Grill the squid’s tentacles.
- Mix the vinaigrette ingredients, including the sautéed fins.
- Arrange a few drops of squid sauce and a base of drained caramelized onion on the plate.
- Place the squid and its tentacles on the onion.
- Sauté with the vinaigrette garnished with beans, peppers, mushrooms and squid fins.
- Place a garlic crisp supported by the squid to decorate and to give it height.
- Sprinkle with parsley.
Nutritional information (1 portion)
Fiber 7.98 g
Saturates 20.61 g
Monounsaturated fatty acids 45.75 g
Polyunsaturated fatty acids 5.91 g
Cholesterol 528.0 mg
Calcium 464.79 mg
Iron 6.91 mg
Zinc 24.7 mg
Vitamin A 540.25 ug
Vitamin C 93.3 g
Folic acid 165.57 ug
Salt (Sodium) 1785.44 mg
Sugars 17.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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