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
Units
Scale
- 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