STIR-FRIED SQUID ON CREAM OF TUBERS, AJILIMÓJILI, SQUID INK OIL AND TROUT ROE

Imprímela
2019CephaloposPereira recipe bookSquids
Cocido, Saltear, Vapor
De: Cocina de Abordo
Dificultad Alta
Sin huevo

Ingredients:

  • 600 gr squid

For tuber cream:

  • 100 gr parsley
  • 100 gr sweet potato
  • 1 tablespoon water
  • 1 tablespoon salt
  • 1 tablespoon Extra Virgin Olive Oil
  • 20 g butter

For the ajilimójili:

  • 100 ml Sunflower oil
  • 1 clove garlic
  • 20 gr of parsley
  • 1 tablespoon salt

For the oil:

  • 30 g squid ink
  • 30 ml Sunflower oil

For the trout roe:

  • 100 gr trout roe
  • 1 litre of water
  • 36 gr of salt
  • Olive oil

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Step by step

Make the cream of tubers, cooking everything but the butter. Grind and add texture with butter. Reserve.

For the ajilimójili, crush everything raw.

For the squid ink oil, mix the two elements.

Clean the trout roe, put them in sea water for 30 minutes and steam them for another 30 minutes at 58 degrees. We reserve them in olive oil.

Clean the squid and sauté in a wok with ajilimójili dressing.

Assemble the dish and top with the trout roe to give it a touch of saltiness.

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