Stuffed squid on young leaf salad with garlic crème fraîche
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Cast iron grill
Ingredients
• 4 small squids, gutted and ready for cooking (tubes and tentacles)
• 1 tsp grated oregano
• 1 tsp thyme, grated
• 1 onion, roughly chopped
• Salt
• 1 dash of white wine vinegar
• some olive oil
• some rapeseed oil
• 400 g mini salad leaves mix (seasonal leaf salads)
For the filling:
• 2–3 medium-sized tomatoes
• 1 tsp grated oregano
• 1 tsp thyme, grated
• 1 small bunch of leaf parsley, finely chopped
• 1 red spring onion with green, cut into fine rings
• 3 cloves of garlic, finely chopped
• 1/3 leek, cut into small strips
• 2 tablespoons olive oil
• 2 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 tbsp salt flakes
• Salt
• Sugar
• Honey
• Lemon juice
For the garlic crème fraîche:
• 150 g crème fraiche
• 1 garlic clove, finely pressed
• 1 tbsp lemon juice
• 2 tbsp buttermilk
• Salt
• Sugar
The Ignium TARAN is available in our FIRE&FOOD shop!
preparation
➊ For the filling, remove the seeds from the tomatoes, cut into small cubes and mix with oregano, thyme, parsley, spring onions, leeks, garlic, tomato paste, balsamic vinegar, olive oil and salt flakes and season with a pinch of sugar or a little honey and lemon juice.
➋ Make three to four cuts in the squid tubes on one side so that the tubes do not roll up so much when grilling/frying and excess liquid from the filling can escape more easily. Lightly salt the tubes and brush with rapeseed oil and fry on a grill plate (preferably made of cast iron) or plancha for around 2 minutes on both sides at high heat. Now let the tubes cool down a little and fill them. Heat them up again on the grill plate before serving.
➌ Pre-cook the squid tentacles in a stock of water, onion, a little thyme, oregano, salt and a dash of white wine vinegar in a pot for about 45 minutes, then fry them on the grill plate with a little olive oil and salt and heat the filled tubes at the same time.
➍ For the garlic crème fraîche, mix all ingredients and season with a little salt and sugar.
➎ Arrange the filled tubes on the lettuce leaves, add the tentacles and drizzle with a little garlic crème fraîche.
R ecipe by Thomas Eriksson-Fröhlich
Thomas Eriksson is touring under the name “Flaming Pig BBQ”
Happily traveling all over Europe to share his knowledge about grilling and barbecue and to inspire people.
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