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squid seared with thyme, anchovies and garlic cream sauce, artichoke puree, squid ink croutons

Brunch, Salted, Vegetables and Fruits, Fish, Seafood & Shellfish, Vegetables and Fruits, Fish, Seafood & Shellfish

Easy, tasty, to share with freinds and family.

L'idée déco

best enjoy right away when still warm and crunchy!


Recipe for 12 Tapas


600 Gr
2 Clove(s)
Chopped garlic
30 Gr
1 Cup(s)
Wheat flour
2 Sprig(s)
1 Unit(s)

Garlic cream

1 Head(s)
200 Ml
35% cooking cream
4 Unit(s)
Anchovy fillet
100 Ml
Vegetable stock

Artichoke puree

600 Gr
Artichoke heart
500 Ml
500 Ml
75 Ml
Olive oil

Quid ink croutons

3 Unit(s)
Brick sheets
125 Ml
Clarified butter
6 Gr
Squid ink
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 30.00 min

Preheat your Deep Fryer at 425.00 °F

  • Prep

    Peel the garlic.

    Warm the broth.

    Drain the squids and slice (0.5cm).

    Press the lemon and put the juice aside.

    Mix the butter with garlic and thyme.

  • Quids

    Season the squid with salt and pepper. Dip in the flour and tap to remove the excess.

    In a hot pan with vegetable oil, stir fry the quids. 

    Once golden brown, add the thyme butter, garlic and lemon juice. Mix and serve.

  • Garlic cream

    Dip the garlic in boiling water for few seconds. Repeat 3 times.

    Mix everything in a blender. Put back in a pot and bring to boil while mixing continuously with a spoon.

    Season with salt and pepper.

  • Artichoke puree

    Using frozen artichokes hearts, dip them in a pot with water and milk and bring to a boil for 10 to 15 minutes until cooked.

    Mix in a blender with olive oil and a spoon of butter, salt and pepper until smooth.

  • Quid ink croutons

    Pass the flour through a sieve.
    In a large bowl, mix all the ingredients with a whisk until a smooth, lump-free consistency. 

    In a hot non sticky pan, ad a bit of butter and pour a ladle fo the mix.

    Let the mix expand in the pan and let the water evaporate. When the tile is cooked, remove it using a spatula and put on a paper towel.

    Handle with care.

  • Dressing your plates

    On a wood board, put some squid, the garlic cream and the puree.

    Decorate with the quid croutons.

best enjoy right away when still warm and crunchy!

Class with similar recipe

Tuesday, April 20th18:00 to 21:00
Quebec city
85$ / pers.


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85$ / pers.
8 places disponibles

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