Baby squid, basil aioli Recipe


Season 8 extra small, cleaned, squid with sea salt and white pepper. Rub with a clove of garlic.

Slice 15g basil very fine, mix with 10g toasted and hacked pine nuts, 1 tbsp grated parmesan, 1/2 tbsp finely sliced shallot, 10g tasted and hacked almonds, 1/2 minced clove of garlic and 1/2 tsp chili flakes to make a pesto.

Add 3 tbsp olive oil and season with salt and pepper, 1 tsp lime zest and 1 tsp lime juice. Reserve.

Mince 2 cloves of garlic and mix with the yolk of an egg and 2 tbsp grapeseed oil, then slowly whisk in more oil, bit by bit, to make a nice thick aioli. Season with salt, pepper and lemon juice. Then add 20g of basil and use the blender to make a smooth green aioli.

Cover the squid in flour and deep fry in 180° oil during 60 sec.

Serve on a plate and spoon some pesto over them, with the aioli on the side

Recipe by Sergio Herman




from simple food, looking good
Baby squid, basil aioli Recipe

from Sweet Cake

Baby squid, basil aioli Recipe https://sweetteabiscuits.blogspot.com/2021/07/baby-squid-basil-aioli-recipe.html

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