Grilled Squid with Potato Rosti, Artichokes, and Aioli Sauce
Main Courses • Pan-Asian
Description
Grilled squid with potato rosti, artichokes, and aioli sauce
Ingredients
- Vegetable Oil 0 fl oz
- Mustard Greens 0 oz
- Chocolate eggs 3 pieces
- Salt 0 oz
- Saffron 0 oz
- Salad Potatoes 2 pieces
- Canned White Asparagus 0 oz
- Squid 5 oz
- Meyer Lemon Juice 0 fl oz
Step-by-Step Guide
Step 1
To prepare the potato rosti, boil the potatoes for 5-6 minutes and let them cool.
Step 2
Grate the potatoes on a coarse grater.
Step 3
Fry in a pan with added salt and butter.
Step 4
Sear the squid and artichoke first on the grill, then in the pan.
Step 5
Add a bit of lemon juice and white wine.
Step 6
For the aioli sauce: place the egg yolks and mustard in a blender and mix on low speed.
Step 7
Slowly drizzle in the cooled vegetable oil.
Step 8
Add salt, lemon juice, and saffron (soaked in vegetable broth) to the mixture.
Step 9
Mix everything together and refrigerate for 6 hours to allow the saffron to impart an even color.
Step 10
On a plate, arrange the potato rosti, then the artichoke and squid. Garnish with sautéed vegetables of zucchini and bell pepper. Decorate with herbs, olives, sun-dried tomatoes, and aioli sauce.
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