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!
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.
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.
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.
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.
Transfer to a pan, bring to a boil, cover with plastic wrap, and let steep for 4 hours. Strain through a fine mesh sieve.
Peel and finely chop the shallots. Place all the ingredients in a saucepan and cook until the vinegars have completely evaporated. Set aside.
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.
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.
On a plate, place the sauce garnish at the bottom, add the marjoram oil. Place 2 basil leaves on top, and finally, the squid.
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.
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