MOUSSELINE STUFFED SQUID

4 servings 1 hour Difficulty: medium

INGREDIENTS

FOR THE MOSSEULINE:

  • ¼ liter cream
  • Egg (white) 4 units

FOT THE CALAMELIZED ONIONS:

  • A bit of olive oil
  • 1 onion
  • 2 tablespoons of sugar

FOR THE VELOUTÉ SAUCE:

  • 30 gr. butter
  • 30 gr. flour
  • ½ liter stock
  • 1 clove of garlic
  • 1 bay leaf
  • Parsley branch
  • Olive oil (as needed)
  • 2 onions

PREPARATION

FOR THE MOUSSELINE:

Crush the squid heads. Whisk the egg whites until it forms a bit of foam. Add the chopped squid heads, season and mix. Add the whipped cream (almost stiff) and mix little by little (we'll add the cream in two or three times). Introduce it in a piping bag and set aside.
(IMPORTANT: All ingredients should be cold).

FOR THE VELOUTÉ SAUCE:

Take two cloves of garlic, 1 bay leaf and a sprig of parsley and sauté in a pan with the butter. Before it completely fries, add the chopped onion, let it cook, add 30 g. of flour and mix. Add ½ l. of fish stock and let it boil, stirring all the time so it does not grip, season and pass through the food mill.

FOR THE SQUIDS:

Once cleaned, place the squids upside down so while being cocked they get closed holding the filling. Put a prawn and mouseline in each squid. Place in the oven for a steam-stroke for 4-5 minutes at a temperature of 80 ° C. Then put in the velouté for 10 minutes, to cook the squid and the filling completely. Once ready, we removed to take out the remaining velouté that is covering the squids. Preheat the grill and cook rare.

FOR THE WILD ASPARAGUS:

Clean the asparagus and cook on the grill with a bit of olive oil and a pinch of salt.

FOR THE CARAMELIZED ONION:

Pour a bit of olive oil on a pan and add the sliced onion. Then add two tablespoons of sugar and let cook very slowly until the onion gets a bit of colour and gets caramelized. Plate nicely.