Milan is not the first place anyone puts on a seafood itinerary, and yet the Mandarin Oriental’s kitchen produced this dish. Scored squid on a hot grill, pea cream passed through a fine chinois, lemongrass oil made by vacuum-sealing the stalk with oil and steaming it at 55°C for an hour. It’s detailed work, and the result is a plate that tastes clean and precise. The herring eggs and toasted almonds on top are there for texture, and they earn their place. Skip either and you lose the contrast that makes the dish worth making at this level. This recipe is for someone who wants to cook seriously, not someone who wants dinner in thirty minutes.
How to Make Grilled Squid with Peas and Mint
Scoring and seasoning the squid
Score the squid surface deeply but not through. This opens it up on the grill and helps it cook evenly without curling into a tube. Season with oil and herbs at least twenty minutes before grilling.
The pea cream
Blanch the peas briefly in salted water, then blend immediately with cold stock to preserve the green. Passing through a fine chinois takes effort but gives you a silk-smooth cream that makes this dish look professional. A squeeze of lemon before blending sharpens it. 
Lemongrass oil
If you don’t have a vacuum sealer, you can approximate by placing lemongrass and oil in a zip-lock bag with the air pressed out and steaming gently. The infusion is subtle; don’t skip it and expect the dish to taste the same without it.
Grilled Squid with Peas and Mint
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Tender grilled squid is paired with a vibrant pea cream, lemon grass oil, and crunchy toppings. A sophisticated yet simple appetizer or light meal.
Ingredients
- 1 lbs (454 g) squid
- 2 oz (57 g) herring eggs
- 0 oz (14 g) toasted sliced almonds
- 0 oz (28 g) mint
- Thyme
- Marjoram
- Basil
- Garlic
- 2 lbs (907 g) fresh peas
- 11 oz (300 g) vegetable stock
- Salt
- Extra virgin olive oil
- 4 oz (113 g) extra virgin olive oil
- 2 sticks lemon grass
Instructions
- For the pea cream:
- Shell and blanch the peas in salted water. Blend with vegetable stock and extra virgin olive oil, adding salt as needed. Pass the cream through a fine chinois.
- For the lemon grass oil:
- Cut the lemon grass and vacuum seal it with the oil. Steam at 55°C (131°F) for 1 hour. Allow to cool and filter.
- Clean the squid, score the surface, and season with oil, thyme, marjoram, basil, and garlic as needed. Lightly cook in a very hot pan.
- Lay the pea cream on the bottom of the plate. Place the cooked squid on top and season with the lemon grass oil and mint leaves.
- Complete with herring eggs and sliced toasted almonds.
Notes
- For perfectly tender squid, score the surface deeply but avoid cutting all the way through.
- To intensify the pea cream’s flavor, add a small squeeze of lemon juice before blending.
- Store leftover pea cream in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
How do I clean squid before grilling?
Pull the tentacles away from the body, remove the transparent quill from the tube, and rinse under cold water. Peel off the purple membrane if you prefer a cleaner presentation.
What can I use instead of herring eggs?
Flying fish roe (tobiko) or salmon roe are more accessible substitutes with a similar briny pop. The dish will still work without any roe if they are unavailable.
How long should I grill the squid?
Squid cooks fast: 2 to 3 minutes per side on a hot grill is enough. Overcooked squid becomes tough and rubbery, so high heat and a short cook time are essential.
Can I make the lemongrass oil without a sous vide or steamer?
A gentle simmer in a small saucepan over very low heat for 20 to 30 minutes is a practical alternative. Keep the temperature below 80C (175F) to preserve the fresh aromatics.
