Preview

squid seared with thyme, anchovies and garlic cream sauce, artichoke puree, squid ink croutons |

Vegetables and Fruits, Fish, Seafood & Shellfish

Easy, tasty, to share with freinds and family.

Note

Best enjoy right away when still warm and crunchy!

Ingredients

Recipe for 4 servings

Quids

300 Gr

Encornet

2 Clove(s)

Chopped garlic

30 Gr

Butter

1 Cup(s)

Flour

2 Sprig(s)

Thyme

1 Unit(s)

Lemon

Garlic cream

1 Head(s)

Garlic

200 Ml

35% cooking cream

4 Unit(s)

Anchovy fillet

100 Ml

Vegetable stock

Artichoke puree

200 Gr

Artichoke heart

500 Ml

Water

500 Ml

Milk

30 Ml

Olive oil

Quid ink croutons

1 Unit(s)

Brick sheets

25 Ml

Clarified butter

2 Gr

Squid ink

Salt and pepper
Vegetable oil
Olive oil

Preparation time: 45 min

Preheat your Deep Fryer at 425 °F

Set up

Peel the garlic.

Warm the broth.

Drain the squids and slice (0.5cm).

Press the lemon and put the juice aside.

Mix the butter with garlic and thyme.
Quids

Season the squid with salt and pepper. Dip in the flour and tap to remove the excess.

In a hot pan with vegetable oil, stir fry the quids.

Once golden brown, add the thyme butter, garlic and lemon juice. Mix and serve.
Garlic cream

Dip the garlic in boiling water for few seconds. Repeat 3 times.

Mix everything in a blender. Put back in a pot and bring to boil while mixing continuously with a spoon.

Season with salt and pepper.
Artichoke puree

Using frozen artichokes hearts, dip them in a pot with water and milk and bring to a boil for 10 to 15 minutes until cooked.

Mix in a blender with olive oil and a spoon of butter, salt and pepper until smooth.
Quid ink croutons

Pass the flour through a sieve.
In a large bowl, mix all the ingredients with a whisk until a smooth, lump-free consistency.

In a hot non sticky pan, ad a bit of butter and pour a ladle fo the mix.

Let the mix expand in the pan and let the water evaporate. When the tile is cooked, remove it using a spatula and put on a paper towel.

Handle with care.
Dressing your plates

On a wood board, put some squid, the garlic cream and the puree.

Decorate with the quid croutons.