Charred Squid with Apple and Pickled Chrysanthemum
Main Dishes • Kazakhstani
Description
Recipe by Chef John Smith from a popular American restaurant.
Ingredients
- Squid 1 piece
- Chrysanthemum flowers 0 oz
- Avocado 1 piece
- Olive Oil 0 fl oz
- Butter 0 oz
- Peach Juice 5 fl oz
- Powdered Sugar 0 oz
- Green Apples 1 piece
- Salt to taste
- Lime 1 piece
Step-by-Step Guide
Step 1
Carefully remove the petals from the chrysanthemum bud. Mix the pineapple juice with powdered sugar (you can skip the sugar if the juice is very sweet). Pour the juice into a zip-lock bag, add the chrysanthemum petals, seal the bag, and refrigerate for 2 hours.
Step 2
Thoroughly rinse the squid, removing the dark inner membrane. Then, cut it open, flatten it out, and make crosshatch cuts on the inside to prevent the squid from curling during frying.
Step 3
Prepare the basic guacamole sauce. Cut the avocado in half, remove the pit, and peel off the skin. Finely chop the flesh, then gently mash it to achieve a puree-like consistency with some chunks. Add lime juice (10 ml) to the avocado, and season with salt and olive oil (30 ml).
Step 4
Slice the green apple into julienne strips, place them in a bowl, cover with cold water, and add the juice of half a lime.
Step 5
Brush the squid with olive oil on all sides and season with salt. Sear on a well-heated skillet for 2 minutes on one side, then flip and cook for another 1-2 minutes on the other side, until the squid is browned but not tough.
Step 6
Assemble the dish: place the guacamole on a plate. Drain the apple slices in a sieve, then arrange the apple strips on top of the guacamole. Layer the squid on top and garnish with pickled chrysanthemum petals.
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