Smoked squid and purple onion from Zalla
60 min
Allergens:
Ingredients for 5 portions
Calculate portions
Squid
0.25 kg
Table salt
1.0 g
Garlic, bulb
1.0 ud
Extra virgin olive oil
0.01 l
Purple onion from Zalla
0.2 kg
White wine
0.02 l
Apple vinegar
0.01 l
Sugar
0.02 kg
Cinnamon stick
0.5 ud
Ground black pepper
1.0 g
Ginger
1.0 g
Potatoes
0.25 kg
Table salt
2.0 g
Sunflower oil
0.01 l
Chives
3.0 g
Sakura Mix shoots
0.001 kg
Onion
0.05 kg
Green pepper
0.02 kg
Garlic, bulb
0.1 ud
Tomato
0.02 kg
No. 4 frozen squid
0.01 kg
Squid ink
0.003 kg
White wine
0.005 l
Plain flour
0.004 kg
Fumet
0.1 l
Table salt
0.1 g
Elaboration
For the squid:
- Clean the squid and season.
- Fillet and lightly brown the garlic in a frying pan.
- Place the squid with the garlic in a vacuum bag, applying full vacuum.
- Cook in a Roner or steam oven at 65 ºC for 5 minutes.
- Remove and cool quickly.
For the purple onion from Zalla spiced jam:
- Chop the onion into julienne and sauté.
- Add the wine, apple vinegar, cinnamon stick, peppercorns, cloves, thyme, sugar and grated ginger to a pan.
- Reduce to a third and strain.
- Add this reduction to the poached onion and bring to the boil.
- Cool and place in a vacuum bag and pack under full vacuum.
For the black mashed potato base:
- Bake the potatoes with the skin on slightly greased, seasoned and wrapped in aluminium foil.
- Make a squid ink sauce á la carte.
- Peel the potatoes and mash to a purée by mixing them with the black sauce.
For the decoration:
- Select a few chives and a few microsprouts.
SET UP
- Take the squid out of the bag and place them on a grill.
- Heat the mashed potato and place some bases on the tray.
- Heat the onion jam.
- Place the squid on the mashed potato bases with onion jam buttons on top.
- Decorate with the chives and microsprouts.
Nutritional information (1 portion)
Energy
146.32
kcal
Carbohydrates
17.41
g
Proteins
6.62
g
Lipids
4.78
g
Fiber
2.57
g
Saturates
0.66
g
Monounsaturated fatty acids
1.94
g
Polyunsaturated fatty acids
1.55
g
Cholesterol
81.06
mg
Calcium
93.25
mg
Iron
1.62
mg
Zinc
0.24
mg
Vitamin A
48.62
ug
Vitamin C
28.55
g
Folic acid
37.55
ug
Salt (Sodium)
759.94
mg
Sugars
6.51
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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