The Ingredients
  • 2 Whole squid
  • 50g Hazelnut Powder
  • 2 handfuls of Salad (mesclun or young spinach)
  • 1 handful of Shoots to choose from
  • 1 nut of Butter
  • 2 tablespoons olive oil
  • Salt, pepper to taste
  • INGREDIENTS FOR THE SAUCE:
  • 4 tablespoons of Pesto (commercial or homemade)
  • 2 tablespoons hazelnut oil
Utensils
  • 1 cutting board
  • 1 stove
  • 1 knife
  • 1 hollow plate
  • 1 ramekin
  • 1 range
  • 1 was

Steps to follow

  • STEP 01

    Thaw the squid as indicated on the package.

  • STEP 02

    On a plate, pour the hazelnut powder.

  • STEP 03

    In a ramekin, combine the pesto and hazelnut oil. Reserve.

  • STEP 04

    In a bowl, gently mix the salad, shoots with a pinch of salt and a little hazelnut pesto. Prepare on the plate.

  • STEP 05

    Salt and pepper the squid.

  • STEP 06

    Roll them well in hazelnut powder. Reserve.

  • STEP 07

    Heat the olive oil and butter over high heat. Grab the squid there. Roll them gently in the pan to cook them evenly. Let them cook for about 3 minutes.

  • STEP 08

    Take them out of the pan and slice them in half. Place them on the plates and pour a few drops of pesto.

  • STEP 09

    Taste.

The fork of Lagoon Seafood
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