Baby squid stuffed with salmon and prawns
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Salmon and prawns make the perfect stuffing for baby squid. Served with a rich and creamy butter sauce, this is a great dinner party dish.
Ingredients
For the cooking stock
For the stuffed baby squid
- salmon: 100²µ/3½´Ç³ú salmon fillet, skinless
- egg white: 1 free-range egg white
- prawns: 250g/9oz raw prawns, chopped
- tarragon: 1 tsp chopped fresh tarragon
- lemon: ½ tsp lemon zest
- cayenne pepper: pinch cayenne pepper
- olive oil: 2 tsp olive oil
- shallots: 2 shallots, finely chopped
- okra: 4 okra, trimmed
- white wine vinegar: 1 tsp white wine vinegar
- squid: 6 whole baby squid, prepared by your fishmonger
- pine nuts: 1 tbsp pine nuts, toasted, to garnish
- salt: salt
For the butter sauce
- white wine vinegar: 75ml/2½fl oz white wine vinegar
- white wine: 100ml/3½fl oz white wine
- butter: 150g/5½oz unsalted butter, cut into small pieces
- basil: 2 tbsp finely shredded fresh basil
- lemon juice: squeeze lemon juice
Method
For the cooking stock, heat the oil in a large saucepan and sweat the shallots, celery and prawn shells. Add the fish scraps, miso and stock and season with salt. Bring to a simmer and cook for 20 minutes. Strain and keep warm.
For the stuffed baby squid, blitz the salmon and egg white in a food processor or blender to form a paste. Transfer to a bowl and stir in the prawns, tarragon, lemon zest and cayenne pepper. Leave in the fridge for 10 minutes to firm up.
Heat the oil in a frying pan and sweat the shallots for 5 minutes, or until softened. Stir the shallots into the prawn mixture.
Meanwhile, rub the okra with some salt and the vinegar. Leave to rest for 10 minutes and then blanch in a saucepan of boiling water. Remove with a slotted spoon and leave to cool. Cut into thin slices and set aside.
Spoon the prawn mixture into the squid bodies and secure the opening with a cocktail stick. Bring the cooking stock back to the boil in a large saucepan and add the stuffed squid. Poach for 4–5 minutes, or until cooked through.
For the butter sauce, place the vinegar and white wine in a small saucepan over a medium heat. Cook until reduced by half and whisk in the butter. Stir in the basil and lemon juice.
Slice the poached squid in half lengthways. Spoon the sliced okra and pine nuts into a serving bowl, top with the squid and spoon over the butter sauce. Serve immediately.
