Pan fried squid with broccolini and lemon beurre blanc
So here is the inspiration behind this pan fried squid recipe. I see so many posts out there that are of classic recipes, which I think is fantastic and we should never forget about them. However, it can be really fun to be a bit daring and come up with a dish yourself. I personally am someone who embraces the old and the new but when it comes to cooking, I feel like many people struggle to expand or just don’t want to. When I first started trying to experiment with new ideas for recipes it went horribly wrong, as I didn’t really understand the key principles for creating a dish. But since I have been blogging over a year now, I have been gathering more and more knowledge on how to play around with different ingredients and make them work.
This recipe is probably my best modern dishes so far in my opinion, but hey, that’s just me. So my mindset for pan fried squid was to incorporate flavors that went well with seafood (obviously), while also having a balance of flavor and texture. So, the squid had a soft texture while the broccolini has a crunchy texture. This dish had a fair bit of acidic flavor from the beurre blanc which is why I added the radishes for a bit of sweetness. The shaved fennel had some crunch but a bit of delicacy at the same time. Alright now I am getting way to cheffy, let’s move on.
I will mention a couple of things about the squid. I didn’t get large squid because it is not as suitable for quick pan frying like in this recipe. Reason being is it will turn out tough. So why would you even wan’t large squid in the first place? Well, think of the cooking process for squid as “soft, then tough, then soft”. What I mean by that is squid only takes about 1 minute to cook when you deep fry it or pan fry it on high heat. If you leave it cooking for too long it will be tough,chewy and overcooked. However if you stew or braise it for a long period of time it will eventually go back to being soft again, but that cooking method is for another day. This dish is about being quick and vibrant.
Anyway, enough with my spiel on modern dishes and squid here is the recipe. If you do like this recipe and wan’t to stay updated for any upcoming posts, feel free to subscribe to my blog and/or follow my social media.
Until next time.
- 750g squid tubes (5-6 tubes)
- 750g broccolini blanched (boiled) for 1-2 minutes, drained, then quickly run under cold water
- 200g of fennel shaved and tips picked for garnish
- 2 garlic cloves slices
- 1 handful of finely chopped parsley
- 3-4 radishes sliced thin
- 3 tablespoon of capers
- Cayenne pepper
- 2 shallots chopped
- 40mls lemon juice
- Zest from 1 lemon
- 125mls white wine
- 2-3 sprigs of thyme
- 3-4 peppercorns
- 60mls of cream
- 200g of cold cubed butter (put the butter in the fridge until it needs to be used)
- Olive oil
- Salt and pepper
- Put the lemon juice, lemon zest, white wine, thyme, peppercorns and shallots in a pan or sauce pot, bring to the boil then reduce until there is very little liquid left.
- Add the cream do stabilize the mixture, turn the heat off and add then whisk or stir the butter through bit by bit.
- Pass the sauce through a sieve into a bowl and throw away the aromats as they have done their job.
- Season the sauce with salt and pepper and set aside.
- Lightly coat the fennel with a bit of olive oil in a bowl and then set aside.
- Half the squid tubes length ways, then use a butter knife to score the squid in a criss cross fashion.
- Make sure the squid is nice and dry before frying by dabbing it with kitchen paper.
- Get a large surface pan nice and hot on the stove with a cutting board, knife and a pair of tongs close by, add a glug of olive oil to the pan and add the squid (make sure you here the sizzle as it goes in the pan).
- Fry the squid for about 45 seconds-1 minute, then add your blanched broccolini, chopped parsley, 3-4 pinches of cayenne pepper, garlic and a pinch of salt and pepper. Toss/stir through for another 30 seconds and then turn the heat off.
- Use your tongs to transfer the squid to a cutting board (they should have curled up by this time) and slice into rings, then put back in the pan.
- To heat the sauce up, get a small pot with a bit of water in it, bring the water to a gentle simmer. Put the bowl over the simmering water and warm the sauce up but don't get it too hot or else the sauce can split.
- To serve, place some of the fennel on a plate as a bottom layer, put some of the broccolini and squid on top, spoon over some of the sauce and then garnish with capers, radish and fennel tips. Enjoy.
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