Marinated Squid with Jerusalem Artichoke, Radicchio and Green Souce
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
Squid
4 Mediterranean squids 100/150gr each
miso
soy sauce
fresh fruit juice
Jerusalem Artichoke
500g jerusalem artichokes
80g butter
salt
Radicchio
1 plant of radicchio tardivo
soy sauce
balsamic vinegar
extra virgin olive oil
Green Souce
parsley
capers
anchovies
garlic
hazelnuts
lemon peel
apple vinegar
extra virgin olive oil
Plating
fried jerusalem artichoke chips
Elaboration
Recipe for 4 people
For the Squid:
Carefully clean and trim the squids, rinse, and create a marinade with the remaining ingredients.Mix in the squids and let rest for 1 hour covered in the fridge. Rinse again, dry with paper towel and season with some neutral oil. Heat up a non stick pan on high fire and roast the squids two by two, one minute per side.
For the Jerusalem Artichoke:
Peel the artichokes and dice or slice in small pieces. Put in a vacuum bag suitable for high temperatures, add the butter and cook until soft in a steam oven at 80C. Transfer in a blender and create a smooth purée seasoning with salt to taste.
For the Radicchio
Trim an wash the plant. Cut part of the root to release the single leaves and cut in the middle of the white part, halfway from the tip of the leaf. Heat up a frying pan with some evo oil and stir fry the leaves for 20 seconds seasoning with a blend of soy sauce and balsamic vinegar.
For Green Souce:
Finely chop all the ingredients, mix to taste, season with vinegar and generously add evo oil to create a runny paste texture.
For the Plating
Spread a couple of generous spoonfuls of artichoke purée on the bottom of the plate, nicely lay the squids and season with 2/3 teaspoons of salsa verde. Adjust on top 2/3 leaves of radicchio and sprinkle the chips over.
