Nutrition Facts
1 servings
1
Recipe for Squid Provencal Style
This recipe for squid in the Provençal style is taken from the book "50 up-and-coming chefs you must meet in your lifetime." This new recipe to make at home guarantees a fresh and comforting blend of flavors. It's your turn to give it a try!
Squid
1 Squid
30 Butter
1 Lime
Flaky sea salt and white pepper
Espelette pepper
Chicken broth
50 Shallot
50 Celery stalks
2 cloves Garlic
15 Tomato paste
Thyme
Butter
Grapeseed oil
Chicken broth with fish bones
300 Dorado bones
200 Candied shallots
100 White vinegar
100 Sherry vinegar
Oregano oil
300 Grape seed oil
Garnish sauce
5 Chopped garlic
3 Chopped parsley
4 Candied shallots
Salt and freshly ground pepper
Plating
2 Basil
Directions
1
Cut the squid into a rectangle measuring 9 x 7 cm. Score it, then season it. In a pan, lightly brown the squid with butter. Sear it with a torch, then glaze it with poultry stock and add the fleur de sel, chili, and lime zest.
2
Crush the chicken wings into three pieces, then sear them in grapeseed oil. Add the garnish and browned butter, degrease, then roast with the tomato paste.
3
Deglaze with the broth three times by scraping the fond, then add liquid to cover and cook for about 3 hours. Be sure to skim during cooking.
4
Crush the fish bones. Place them on a tray, season, and roast in the oven at 180 °C. Stir occasionally, deglaze with water to loosen the fond, then moisten with chicken stock.
5
Transfer to a pan, bring to a boil, cover with plastic wrap, and let steep for 4 hours. Strain through a fine mesh sieve.
6
Peel and finely chop the shallots. Place all the ingredients in a saucepan and cook until the vinegars have completely evaporated. Set aside.
7
In a saucepan, heat the oil to 70 °C. Add the marjoram leaves and sauté for 1 minute. Blend for 2 minutes and cool immediately. Let infuse for 24 hours, then strain.
8
In the pan with the squid, sweat the garlic, add the parsley, then the caramelized shallots deglazed with fish stock and chicken juice. Let it reduce slightly and adjust the seasoning.
9
On a plate, place the sauce garnish at the bottom, add the marjoram oil. Place 2 basil leaves on top, and finally, the squid.
10
To conclude, "50 up-and-coming culinary chefs you must meet at least once in your life" by Hélène Luzin. Published on October 6, 2023. 192 pages. Price: 39.90 euros.
Ingredients
Squid
1 Squid
30 Butter
1 Lime
Flaky sea salt and white pepper
Espelette pepper
Chicken broth
50 Shallot
50 Celery stalks
2 cloves Garlic
15 Tomato paste
Thyme
Butter
Grapeseed oil
Chicken broth with fish bones
300 Dorado bones
200 Candied shallots
100 White vinegar
100 Sherry vinegar
Oregano oil
300 Grape seed oil
Garnish sauce
5 Chopped garlic
3 Chopped parsley
4 Candied shallots
Salt and freshly ground pepper
Plating
2 Basil
Directions
Directions
1
Cut the squid into a rectangle measuring 9 x 7 cm. Score it, then season it. In a pan, lightly brown the squid with butter. Sear it with a torch, then glaze it with poultry stock and add the fleur de sel, chili, and lime zest.
2
Crush the chicken wings into three pieces, then sear them in grapeseed oil. Add the garnish and browned butter, degrease, then roast with the tomato paste.
3
Deglaze with the broth three times by scraping the fond, then add liquid to cover and cook for about 3 hours. Be sure to skim during cooking.
4
Crush the fish bones. Place them on a tray, season, and roast in the oven at 180 °C. Stir occasionally, deglaze with water to loosen the fond, then moisten with chicken stock.
5
Transfer to a pan, bring to a boil, cover with plastic wrap, and let steep for 4 hours. Strain through a fine mesh sieve.
6
Peel and finely chop the shallots. Place all the ingredients in a saucepan and cook until the vinegars have completely evaporated. Set aside.
7
In a saucepan, heat the oil to 70 °C. Add the marjoram leaves and sauté for 1 minute. Blend for 2 minutes and cool immediately. Let infuse for 24 hours, then strain.
8
In the pan with the squid, sweat the garlic, add the parsley, then the caramelized shallots deglazed with fish stock and chicken juice. Let it reduce slightly and adjust the seasoning.
9
On a plate, place the sauce garnish at the bottom, add the marjoram oil. Place 2 basil leaves on top, and finally, the squid.
10
To conclude, "50 up-and-coming culinary chefs you must meet at least once in your life" by Hélène Luzin. Published on October 6, 2023. 192 pages. Price: 39.90 euros.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH