Squid ink sauce á la Carte
Allergens:
Ingredients for 5 portions
Calculate portions
Onion
0.25 kg
Green pepper
0.1 kg
Garlic, bulb
0.5 ud
Tomato
0.1 kg
No. 4 frozen squid
0.05 kg
Squid ink
0.013 kg
White wine
0.025 l
Plain flour
0.02 kg
Fumet
0.5 l
Table salt
0.5 g
Elaboration
- Clean the squids.
- Prepare the seasoning vegetables: the pepper washed and cut in rings, the onion peeled and julienned, the garlic peeled and sliced.
- Stew the squid alongside with the seasoning vegetables.
- Once cooked, separate the squid from the seasoning vegetables.
- Pour the squid ink dissolved in white wine over the poached vegetables.
- Thicken with flour or breadcrumbs, pour in the fish stock and bring it to boil.
- Blend, strain and season it.
Notes:
- You can make the black sauce without stewing the squids and start the recipe from the poached vegetables.
Nutritional information (1 portion)
Energy
115.47
kcal
Carbohydrates
16.93
g
Proteins
6.18
g
Lipids
1.12
g
Fiber
5.12
g
Saturates
0.25
g
Monounsaturated fatty acids
0.03
g
Polyunsaturated fatty acids
0.33
g
Cholesterol
16.75
mg
Calcium
153.19
mg
Iron
2.49
mg
Zinc
0.42
mg
Vitamin A
102.84
ug
Vitamin C
59.41
g
Folic acid
124.3
ug
Salt (Sodium)
167.38
mg
Sugars
11.26
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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