Unseasonably Lacy Squid
Finally with the lacy squid!
I first encountered the squid de dentelle
about a year ago.
It was just a side-note in Mum's main course fish dish,
but I was impressed by the way the thin squiddy strings had twisted themselves up like fishy curly fries, and how tender they were.
I've been completely unable to find anything more about the idea since,
despite some effort pacé Google
So I decided to use up some handy complementary leftovers and have a bash at making a squiddy pasta dish every bit as lacy as theirs.
Trust me to want to do it outside squid season though.
Which, since you ask
is September - November (or June - January at the outside).
I bought some razor clams from my excellent fishmonger
to use as a substitute,
but caved in completely at the sight of the freshly unfrozen squid at the fish counter of my local Fucking Supermarket™
Since I wasn't sure how to get that Oloroso lacy effect in my squid I prepared a number of different samples,
intending to flash-fry them all and see how they turned out.
Firstly I sliced open two squid bodies along the seam
and laid them out flat.
One sheet I lightly scored on the soft (non-skin) side about 1cm apart,
then sliced them both up lengthways in various thicknesses between the thinnest I could manage and about 3mm ribbons.
I also separated out the tentacles.
- Sample 1: Separated tentacles
- Sample 2: Squid tube, opened out, thinly sliced
- Sample 2a: Squid tube, opened out, 3mm slices
- Sample 3: Squid tube, opened out, lightly scored, thinly sliced
- Sample 3a: Squid tube, opened out, lightly scored, 3mm slices
I had my frying pan all prepped and ready to go, when it occurred to me to try blanching one of the sliced samples first and see if that helped,
and was astonished to see them wind themselves up into lacy albino ribbons just like at Oloroso. Still beautifully tender too.
So I just blanched the lot (slightly wary of overcooking them),
all the samples seem to curl up pretty much the same way except for the tentacles.
So much for all my scientific endeavour.
The rest of my Lacy Squid Linguine
Panna Cotta with Raspberry Syrup
came about from the collection of oiled artichoke hearts, tapenade and vanilla flavouring I had left over from
I wonder if this might also be an occasion to bring out the squid ink pasta
but how to avoid the black-on-black crime of that tapenade?
Lacy Squid Linguine with Artichoke Hearts and Tapenade
main staple fish pasta
Thin pasta, thinly sliced artichoke hearts and thin ribbons of squid.
Well, the shapes all match, and the tapenade brings them all together nicely.
- 2 medium squid
- 2 servings linguine
- olive oil
- 4 teaspoons tapenade
- 1 globe artichoke (or ½ jar artichoke hearts in oil)
- ½ teaspoon red peppercorns
Prepare your artichoke hearts: trim away most of the leaves, cut into eighths, remove any hairs, then blanch for 4 minutes until tender.
Or just open the jar.
Slice the hearts (and through any leaves still attached) into quite thin segments, toss in olive oil and set aside.
Clean the squid: pull out the innards and quill, remove any outer membrane from the tubes and rinse them out well.
Cut away the individual tentacles .
Cut open the tube along its seam and lay it flat with the soft inner side up.
Pull away any membrane, then slice lengthways reasonably thinly (1-2mm).
Set the slices and tentacles aside.
Grate the parmesan.
Grind up the red peppercorns.
Put the squid strings into a sieve.
Cook your linguine and when it is just about ready turn up the heat,
plunge the squid into the water and shake them around until the water returns to the boil
, then remove the squid.
Drain the pasta, toss with a little olive oil, some parmesan
and the artichoke hearts.
To serve, heap pasta into serving bowls, heap on a spoonful or two of the tapenade, and top with the lacy squid.
Sprinkle on the ground red peppercorns.
Vanilla Panna Cotta with Raspberry Syrup
I made this using some vanilla-infused vodka that I had left left over from
some fishy parcels
Although the flavour was fine I did find the vast number of vanilla seeds made the panna cottas look a bit pox-ridden.
They were still popular though.
I think next time I make this I'll try liquorice flavour instead of vanilla, which should go nicely with the raspberry syrup.
- 2½ x 2g gelatine leaves
- 250ml/9 fl oz milk
- 250ml/9 fl oz double cream
- 1 vanilla pod, split lengthways, seeds scraped out
- 25g/1oz sugar
- 50g/2 oz sugar
- 50ml/2 fl oz water
- glass Chambord or a cherry liqueur
- 250g/9 oz raspberries or cherries
- 4 sprigs fresh mint
- icing sugar, for dusting
soak the gelatine leaves in a little cold water until soft.
Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat.
Stir until the gelatine has dissolved.
Divide the mixture among four 100ml ramekins, cover with cling-film and leave to cool.
Place into the fridge for at least an hour, until set.
place the sugar, water and liqueur into a pan and bring to the boil.
Reduce the heat and simmer until the sugar has dissolved.
Take the pan off the heat and add two-thirds of the raspberries.
Cook until the fruit disintegrates then pass through a sieve to strain out the seeds.
Stir in the remaining fruit.
warm each ramekin in hot water for about 5 seconds (only!) to free it
then turn the panna cotta out onto a serving plate.
Spoon around the warm sauce
and garnish with a sprig of mint.
Dust with icing sugar.
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