squid seared with thyme, anchovies and garlic cream sauce, artichoke puree, squid ink croutons |
Vegetables and Fruits, Fish, Seafood & Shellfish
Easy, tasty, to share with freinds and family.
Best enjoy right away when still warm and crunchy!
Ingredients
Recipe for 4 servingsQuids
Garlic cream
Artichoke puree
Quid ink croutons
- Salt and pepper
- Vegetable oil
- Olive oil
Preparation time: 45 min
Preheat your Deep Fryer at 425 °F
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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.
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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.
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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.
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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.
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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.
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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!
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