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Ingredients
- 1.5 kg of giant squid breast (defrosted in brine)
- 1 jar of Jean Martin pepper cream 110g
- 3 eggs
- 3 fennels
- 3 cloves of garlic
- 1 lime
- 1 tablespoon of Dijon mustard
- peanut oil
- olive oil
- Salt pepper
Recipe
Cut the squid whites into sections. Mix them with the Jean Martin Pepper Cream and the lime zest, cover and leave to marinate in the fridge for about 1 hour.
Meanwhile, prepare the aioli :
In a salad bowl, put 3 egg yolks, mustard, salt and pepper and whisk. Gradually add the oils to make your aioli (half peanut, half olive oil, approximately ¼ liter of each for 3 eggs).
Crush the garlic cloves with the back of the knife, then with the dish so that no large pieces remain.
Fennel :
Remove the large leaves and stems and slice the fennel with a mandolin, soak them in very cold water and set aside in a cool place.
Before serving, drain the fennel and season with olive oil, salt and pepper. Place the squid whites to cook on the barbecue for about 2 minutes.
Dressing:
On a plate, spread a spoonful of aioli, place 2 pieces of squid whites and a little fennel salad. Serve immediately.
Chef’s tips:
Do not add fat when using a charcoal barbecue so as not to fan the flame.
When you use stretch film to cover your preparations, you must stick it to the preparation in order to expel air and prevent the development of bacteria.
When you assemble your aioli (or mayonnaise), put a little cold water on the side of the preparation when it begins to rise, this helps stabilize it.
JEAN MARTIN PRODUCTS TO MAKE THIS RECIPE :
With the same product
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