Deep fried calamari with Dijon cream

servings6
30 minutes

Ingredients

Calamari

  • 600g of squid tubes and tentacles, cleaned and dried
  • 250g of Panko breadcrumbs, ground in a blender
  • 4 eggs, beaten
  • 250g of flour
  • 1 small red onion, finely diced
  • 1 tbsp of parsley, chopped
  • salt
  • 1/2 lemon, juiced
  • vegetable oil

Dijon cream

  • 250ml of white wine
  • 500ml of double cream
  • 1 shallot, finely sliced
  • 3 garlic cloves, finely diced
  • 3 tbsp of Dijon mustard
  • 1 tbsp of Pommery mustard

Vinaigrette

  • 30ml of white wine vinegar
  • 40ml of olive oil
  • 1 tsp Dijon mustard
  • 1 dash of Worcestershire sauce
  • salt

Baby gem lettuce and tomato salad

  • 1 punnet of cherry tomatoes
  • 4 heads of baby gem lettuce
  • sea salt

Method

1
Slice the squid tubes into 3mm-thick rings, cut the tentacles into manageable pieces and season with salt
  • 600g of squid tubes and tentacles, cleaned and dried
  • salt
2
Dip the pieces in the flour, shaking off the excess, then dip in the egg, shaking off the excess. Coat in the breadcrumbs, place on a clean, dry tray and set aside
  • 1g of flour
  • 4 eggs, beaten
  • 250g of Panko breadcrumbs, ground fine in a blender
3
For the Dijon cream, put the sliced shallots and garlic in a pan. Add the wine and reduce by three-quarters, then add the cream and reduce by half. Strain into a clean pan, whisk in the mustards then season to taste
  • 1 shallot, finely sliced
  • 3 garlic cloves, finely diced
  • 250ml of white wine
  • 500ml of double cream
  • 3 tbsp of Dijon mustard
  • 1 tbsp of Pommery mustard
  • salt
4
To make the vinaigrette, whisk the vinegar, olive oil and mustard together, then add Worcestershire sauce and salt to taste
  • 30ml of white wine vinegar
  • 40ml of olive oil
  • 1 dash of Worcestershire sauce
  • salt
  • 1 tsp Dijon mustard
5
Plunge the tomatoes in boiling water for a few seconds, then into ice-cold water, then peel them. Put them in a bowl, add the vinaigrette and season with sea salt. Set aside for 10-20 minutes
  • 1 punnet of cherry tomatoes
  • sea salt
6
Wash the baby gem leaves, dry thoroughly and set aside
  • 4 heads of baby gem lettuce
7
To serve, heat a pan of vegetable oil or a table-top fryer to 200˚C/Gas mark 6. Cook the squid till golden then season with salt and lemon juice
  • salt
  • 1/2 lemon, juiced
  • vegetable oil
8
Heat the Dijon cream in a small pan. Put the squid in a large bowl, add some of the cream and toss until the squid is lightly coated. Don’t add too much or it will become soggy. Toss in the red onion and parsley
  • 1 small red onion, finely diced
  • 1 tbsp of parsley
9
Break up the lettuce into two-inch thick pieces and toss with vinaigrette. Arrange the leaves and tomatoes on the plates, and top with the crispy squid