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Salt And Pepper Squid
- Steps
- Ingredients
Ingredients
Romesco Sauce
Zataar
Salt and Pepper Squid
Yoghurt Dressing
Fennel Salad
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Steps
- Preheat the oven to 160°C.
- Preheat a deep fryer to 180°C.
- For the Romesco Sauce, place whole capsicum and chilli over a charcoal grill or on a rack over a direct flame. Grill for 15 -20 minutes, turning occasionally until blackened all over and soft in the middle. Place into a large bowl, cover with cling film and allow to steam for 10 minutes.
- Meanwhile, place the almonds on a baking tray and roast for 12-15 minutes until golden. Set aside to cool.
- In a dry frypan, add the cumin, coriander, sesame seeds and sumac. Toast on a medium heat until the seeds are golden and the spices are fragrant. Set aside.
- When the capsicum and chilli have cooled, remove and discard the ends and seeds. Peel and discard the skin.
- Place the flesh into a food processor with the almonds, toasted spices and the remaining ingredients. Blitz until smooth and season accordingly with salt, pepper and additional lemon juice or sherry vinegar if required.
- For the Zataar, combine the white and black sesame seeds with the cumin seeds in a dry frying pan over medium heat. Cook, stirring often, for 2-3 minutes or until white sesame seeds have turned light golden brown. Tip into a bowl and stir through the salt and sumac. Allow to cool completely then stir through thyme leaves.
- To prepare the Salt and Pepper Squid, remove the tentacles and body from hood by pulling the body out from the hood. Remove the cartilage and any other remains inside the hood. Separate the tentacles from the eyes and beak and set aside.
- Remove the wings from the hood. Cut the hood in half to open and wipe vigorously with a clean tea towel to clean the insides.
- Score a criss-cross with a knife over the whole hood without penetrating through to the other side.
- Set aside in fridge until ready to cook.
- For the Yoghurt Dressing, mix all the ingredients together in a bowl and set aside in the fridge for serving.
- For the Fennel Salad, using a mandolin at its thinnest setting shave the fennel and transfer straight into a bath of iced cold water.
- Drain and dry thoroughly. Place in a medium bowl and mix with the remaining ingredients, adjust the seasoning and set aside.
- When ready to cook the squid, slice the squid body into 2x4cm slices and cut the tentacles into 4.
- In a medium bowl, whisk egg whites until soft peaks form. Add the salt and za'atar to form a light batter.
- Lightly coat all the squid pieces in batter and fry 2-3 minutes until crispy. Drain.
- To serve, place 2 tablespoons of romesco sauce on the bottom of the plate along with a few dots of yoghurt. Place the fried squid on the sauce and the tentacles on top followed by a small handful of the fennel salad.
