Squids canelloni filled with spider crab salad
Vine tomato 0.16 kg
JB whisky, bottle 0.01 l
Fumet 0.75 l
Beetroot packaged 0.1 kg
For the squid:
- Clean the squid by separating the head and tentacles from the mantle.
- Set aside the tentacles for another recipe.
- Freeze the mantle in order to be able to cut it using the cold meat cutter, into very thin slices.
- Cut the slices into 8 x 6 cm rectangles, 3 units per portion.
For the cannelloni stuffing:
- If the spider crabs are dead, cook them in abundant salted boiling water, leaving them 15 minutes per kg once the water boils again and then rinse them with cold water and ice.
- If they are alive, cook them in tepid water, or kill them first by immersing them in water and vinegar. In both cases cover the holes they may have (missing legs etc.) with some bread.
- Once drained, open them, separating all the soft parts except the gills, and set aside
- Cut the onion, carrot and leek into brunoise and dice the tomato.
- Fry to soften the onion and the carrot. Once tender, add the leek and then the concasse tomato. When the vegetables are well cooked, add the crab meat and flambé with whisky. Lastly, bind with a spoonful of flour and some fumet.
- Allow to boil for some minutes stirring constantly and add salt as needed.
- Another option is to bind the stuffing with a little Americaine sauce.
For the garnished vinaigrette:
- Peppers must be previously peeled when still raw.
- The squids fins sautéed.
- The courgette with skin.
- Very finely dice separately.
- Mix all the ingredients with the oil, the vinegar and the salt.
For the beetroot oil:
- Blend the cooked beetroot and sieve (1dl is needed).
- On the beetroot juice, dissolve 2g of jelly and let cool.
- Lastly, add 1dl of sunflower oil.
- Another thickener such as “xantana gum”, may be used.
For the fresh vegetables
For the basic vinaigrette
- Stuff the squid cannelloni, place on the plate and heat for 30 seconds.
- Decorate with the garnished vinaigrette and the beetroot oil.
- Lastly, place the fresh vegetables and season with the basic vinaigrette.
Nutritional information (1 portion)
Fiber 22.15 g
Saturates 11.4 g
Monounsaturated fatty acids 52.28 g
Polyunsaturated fatty acids 16.58 g
Cholesterol 382.35 mg
Calcium 584.16 mg
Iron 11.97 mg
Zinc 22.92 mg
Vitamin A 924.41 ug
Vitamin C 166.06 g
Folic acid 573.0 ug
Salt (Sodium) 1346.85 mg
Sugars 50.8 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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