Grilled Calamari with Tarragon Sauce
Serves 4
Squid or calamari is one of the more
environment-friendly commercial seafoods available. It is fast-growing, and the
harvesting makes less impact on the environment than many other seafoods
(trawling, for instance, can be indiscriminate and wasteful). Don’t be
discouraged by the cleaning of this wonderful seafood; it is relatively quick
and worth the effort. The sesame oil offers a nutty addition to the flavours of
the tarragon sauce and the sharp, clean spinach.
4 small calamari (about 250 g)
100 ml sesame oil
salt and freshly ground black pepper, to
season
a few sprigs of tarragon or chervil
1 cup vegetable or chicken stock
30 g butter
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
125 g baby spinach leaves
Squeeze out the ink and quills from the tubes.
Wash the squid very thoroughly in cold water. Drain and pat dry with paper
towel. Cut into 2–3 cm lozenge shapes. Leave the flaps and tentacles whole.
Place in a bowl with 2 tablespoons of the sesame oil, season lightly with salt
and pepper and keep in the fridge until ready to cook.
Keep half the tarragon leaves on the stalk,
remove the remaining leaves, leaving them whole. Put the stalks in a small
saucepan with the stock and reduce over a low heat until two-thirds of the
liquid had evaporated. Take the pan off the heat and whisk in the butter, a
small piece at a time. Strain through a sieve, season to taste, cover and keep
hot.
To make the dressing, whisk together the lemon
juice, vinegar, mustard and remaining sesame oil in a bowl and season with salt
and pepper.
Heat a grill pan until very hot, then cook the
squid pieces for 2 minutes.
Turn the squid and repeat on other side. Toss
the spinach in the dressing and arrange in loose piles in the centre of a
serving plate. Top with the grilled squid and scatter over the tarragon leaves.
Pour the sauce in a ribbon around the spinach and over the squid.
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