squid
salad
SERVES 4
INGREDIENTS
500 g Breco Squid Tubes sliced into paper thin rings
Flour for dusting
Salt to taste
Cayenne pepper (optional)
Oil for frying
½ cup very thinly sliced fennel bulb
2 tbsp finely chopped fennel fronds (the leaves)
2 tsp lemon zest
1 tbsp chopped dill
3 tbsp chopped fresh parsley
2 cloves finely crushed garlic
1 red pepper diced
1 red chilli finely chopped
2 long ribs of celery thinly sliced
2 tbsp chopped capers
½ cup lemon juice
¾ cup cup olive oil
Salt and pepper to taste
METHOD
1
To make the squid, season the flour with a little salt and cayenne pepper, and dust the squid rings in flour. Heat some oil in a frying pan and fry the calamari in small batches until just cooked.
2
Next, mix all salad ingredients together and stir in the squid. Let it rest for 30 minutes before serving.
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Ingredients
500 g Breco Squid Tubes sliced into paper thin rings
Flour for dusting
Salt to taste
Cayenne pepper (optional)
Oil for frying
½ cup very thinly sliced fennel bulb
2 tbsp finely chopped fennel fronds (the leaves)
2 tsp lemon zest
1 tbsp chopped dill
3 tbsp chopped fresh parsley
2 cloves finely crushed garlic
1 red pepper diced
1 red chilli finely chopped
2 long ribs of celery thinly sliced
2 tbsp chopped capers
½ cup lemon juice
¾ cup cup olive oil
Salt and pepper to taste
Ingredients
500 g Breco Squid Tubes sliced into paper thin rings
Flour for dusting
Salt to taste
Cayenne pepper (optional)
Oil for frying
½ cup very thinly sliced fennel bulb
2 tbsp finely chopped fennel fronds (the leaves)
2 tsp lemon zest
1 tbsp chopped dill
3 tbsp chopped fresh parsley
2 cloves finely crushed garlic
1 red pepper diced
1 red chilli finely chopped
2 long ribs of celery thinly sliced
2 tbsp chopped capers
½ cup lemon juice
¾ cup cup olive oil
Salt and pepper to taste