Pan-Roast North Sea Squid with Flat Parsley Salad, Grilled Black Pudding and English Mustard Velouté

Name: Pan-Roast North Sea Squid with Flat Parsley Salad, Grilled Black Pudding and English Mustard Velouté
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: Serves four
Cuisine: Northern Europe
Ingredients: 10 g of thinly sliced shallot rings; 50 g flat leaf parsley; a little mixed herb salad mixed with 5 ml of house vinaigrette and a dessert spoon of 1 cm diced bread croutons; a little mixed herb salad mixed with 5 ml of house vinaigrette and a dessert spoon of 1 cm diced bread croutons; 100 g of 1 cm diced black pudding; 2 baby squids approx 400 g each; 100 ml of whipping cream; 50 ml fish stock; 1 tbsp chopped flat leaf parsley; 1 tbsp English mustard; ½ lemon; a little mixed herb salad mixed with 5 ml of house vinaigrette and a dessert spoon of 1 cm diced bread croutons; 175 ml glass of white wine; a little olive oil for frying or grilling

Preparation info

Serves
four

Difficulty
Easy
Ready in
55 min

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

Another great visual starter. To make this delightful dish, sauté the bright white squid (the tubular body cut into, rings and the tentacles kept whole) and together these are tossed through a robust salad of flat parsley, shallot rings and diced, crispy black pudding ‘croutons’. With wisps of fluorescent yellow English mustard cream ‘painted’ around, this completes the picture.

Ingredients

Europe
United Kingdom
Starter
Fish course
Pescatarian

Ingredients

Method