Pan-fried squid, onion brith, pickled shallots, chicken skin by The North Port, Perth
Squid is an underused and underrated piece of seafood in my opinion. It is very sustainable and fairly inexpensive. It can work very well with a lot of different and bold flavours, especially in Asian cuisine. This recipe gets away from the ubiquitous deep-fried calamari rings you see so often and pairs it with the roasted flavours of onion and chicken.
For more information visit www.thenorthport.co.uk
Ingredients: Serves 4
500g squid
2 medium onions
100g chicken skin
2 spring onions
For the picked shallots:
1 banana shallot
50ml water
100ml cider vinegar
50ml white wine
75g caster sugar
1tsp mustard seeds
1tsp fennel seeds
1tsp black peppercorns
1 bay leaf
Method
To be prepared in advance:
1 Start with the pickled shallots
as they are best made at
least a day in advance. Peel
and thinly slice the shallots into rings. Put the rest of the ingredients into a pan and bring to the boil. Allow the pickling liquid to cool then strain on to the shallots.
On the day:
1 Preheat the oven to 160˚C.
2 For the onion broth, peel the onions and cut through the middle. Place the onions cut side down in the dry heavy based pan on a medium heat. Cook until the onions are a deep brown colour and almost burnt.
3 Once cooked, place the onions in a metal bowl with a splash of water, cover with cling film then tin foil then place the bowl in the oven for 6 hours. Once cooked, strain through muslin, keeping the broth, then season with salt.
4 For the chicken skin, preheat the oven to 200˚C. Place the skin on to a chopping board and carefully use a knife to scrape as much of the fat as possible. Season with salt and place between parchment paper and two baking trays. Cook in the oven for 10 minutes until crisp.
5 Prepare the squid by removing the tentacles, guts and the outer skin. Cut the tentacles into pieces and the tube in half lengthways. Score the squid tube in a criss-cross, being careful not to cut all the way through. Cut these pieces of the tube into 2cm2.
6 Thinly slice the spring onions and place in ice cold water.
7 To serve, warm the onion broth. Lightly cook the squid in a little oil in a hot frying pan then arrange the squid in a bowl with the broth. Garnished with the pickled shallots, chicken skin and spring onion.
In association with Taste Communications.
www.tastecommunications.co.uk
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