Fried squid with cabbage shoots, cauliflower purée and soy-lime vinaigrette
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Gastrotools
Recipes from professionals
Delicious little dish with fried squid, cauliflower purée, cabbage shoots and a vinaigrette with apple, shallot, soy and lime. Palm cabbage shoots have been used here, but other types of cabbage such as kale also work fine. If you can't find cabbage shoots, the larger leaves can also be used. Make sure to tear or cut them into smaller pieces before use.
Servings
: 4
servings
Ingredients
2
dl
milk
0.75
dl
whipping cream
400
g
cleaned squid
Oil for frying
200
g
cabbage shoots
Salt and pepper
1
tbsp
peeled apple in small cubes
1
tbsp
shallot in small cubes
2
tbsp
soy
1
tbsp
lime juice
0.5
tbsp
sugar
1
tsp
sesame oil
Avoid screen shutting off
Instructions
Cut cauliflower into small florets, and cook until tender in milk. Strain the liquid, and blend into a fine purée together with cream. Season with salt and pepper.
Step 1/4
Cut the squid arms off – if they are very large, they can be divided into smaller pieces. Score the body, and cut it into smaller pieces.
Step 2/4
Fry the squid in oil in a very hot pan for approximately 60 seconds. Season with salt and pepper, and set aside.
Step 3/4
Now fry the cabbage shoots on the same pan for approx. 2 minutes. Season with salt and pepper.
Step 4/4
Arrange the cabbage, squid and cauliflower purée in deep plates, and top with the vinaigrette.
Vinaigrette
Step 1/1
Put all ingredients in a bowl, and stir until the sugar is dissolved.
