Grilled Squid with Peas and Mint: Michelle’s Travel Notebook

Milan proves to be a delicious city for seafood – yes, SEAFOOD!

Here is a recipe from Mandarin Oriental Hotel’s Grilled Squid with Peas and Mint.

Grilled Squid with Peas and Mint
Serves: 4 servings
  • 500g squid
  • 50g herring eggs
  • 5g toasted sliced ??almonds
  • 10g mint
  • Thyme qs
  • Marjoram qs
  • Basil qs
  • Garlic qs
For the pea cream:
  • 1kg fresh peas
  • 300g vegetable stock
  • Salt to taste
  • Extra virgin olive oil as needed
For the lemon grass oil:
  • 100g extra virgin olive oil
  • 2 sticks of lemon grass
For the pea cream:
  1. shell and blanch the peas in salted water. Blend together with the vegetable stock and the extra virgin olive oil as needed, adding salt. Pass the cream in a thin chinois.
For the lemon grass oil:
  1. Cut the lemon grass and put it under vacuum together with the oil. Steam at 55 ° C for 1 hour. Allow to cool and filter.
  2. Clean the squid, cut into the surface, season with oil, thyme, marjoram, basil and garlic as required. Lightly cook them in a very hot pan.
  3. Lay the pea cream on the bottom of the plate. Place the freshly cooked squid on top and season with the lemon grass oil and mint leaves. Complete with herring eggs and sliced ??toasted almonds.

Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York

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