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

Preparation time: 45 min

Preheat your Deep Fryer at 425 °F

• Set up

  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.