I saw some fresh squid over the weekend and really wanted to create a light dish to show case its sweet flavour and texture. This is a playful way to enjoy squid sliced thinly and served as tagliatelle in a very light yet flavour packed cucumber water flavoured with dill and verjus and lemon myrtle sprinkled on top. Only regret? Not making more of this.
Difficulty: Medium
Time: 1 hour (over 2 days)
Serves: 2
Ingredients
Squid Tagliatelle
- 1 squid
- olive oil
- salt
- pepper
- lemon zest
Dill and Cucumber Water
- 1 continental cucumber peeled and cut into pieces
- 1 tsp dill
- 1/4 cup verjus
- salt
Garnish
- lemon myrtle
- squid ink
- fresh dill
Method
The Night Prior
1. Cut the squid body lengthways and open up into one flat piece. Remove the outer membranes. Season the squid with olive oil and salt and place it in a ziplock bag flat.
2. Cook the squid in a sous vide bath at 56 degrees for 1 hour and 15 minutes. Chill quickly in the freezer for 15 minutes once cooked.
3. Remove the squid from the bag and dry properly before place ing between 2 pieces of baking paper and freeze until solid flat in the freezer.
On the Day
1. Make the cucumber and dill water by adding dill, cucumber, verjus into a nutribullet or food processor. Blitz until smooth. Pass it through a double filter bag to filter out the water. Season to taste and set aside.
2. Take the frozen squid out from the freezer, remove the baking paper and slice it thinly across the squid into 3mm slices. Heat it gently in a glass bowl over a bowl of hot water until it's warmed through. Season with salt, olive oil and lemon zest and lemon juice.
3. Use a pastry brush to brush the squid ink onto the bowl, place the squid tagliatelle in the bowl, sprinkle with lemon myrtle, top with dill. Serve with dill and cucumber water.
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