Potatoes stewed with squid in their own ink
Allergens:
Ingredients for 5 portions
Calculate portions
Onion
0.32 kg
Garlic, bulb
1.6 ud
Carrots
0.125 kg
Squid ink
0.009 kg
Clean frozen squid
0.25 kg
Fumet
1.0 l
Elaboration
- Prepare a fumet.
- Stew the cleaned squid with the vegetables (carrots in half moons, onions chopped into julienne and garlic in threads).
- Once the squid is cooked, separate from the vegetables and cut into even sized pieces. Set aside.
- Add the squid ink (dissolved in a little white wine) to the vegetables and then blend and sieve the resulting sauce (you do not need to thicken it).
- Chop the onion into brunoise and sauté. Add the chopped potato and sauté. Once hot, add the black sauce and fumet and then let it cook at a low heat until the potato is done.
- Finally, add the squid and some salt.
Nutritional information (1 portion)
Energy
422.2
kcal
Carbohydrates
73.44
g
Proteins
19.56
g
Lipids
2.32
g
Fiber
14.87
g
Saturates
0.53
g
Monounsaturated fatty acids
0.07
g
Polyunsaturated fatty acids
1.06
g
Cholesterol
58.8
mg
Calcium
339.1
mg
Iron
5.81
mg
Zinc
1.96
mg
Vitamin A
473.96
ug
Vitamin C
119.24
g
Folic acid
253.28
ug
Salt (Sodium)
307.39
mg
Sugars
23.22
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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