Squid stuffed with halibut and trout with beurre blanc sauce
6 servings
60 minutes
Squid stuffed with halibut and trout with beurre blanc sauce is a refined dish of Mediterranean cuisine that combines the tenderness of seafood with the rich flavor of creamy sauce. The filling made from two types of fish gives the squid juiciness and expressiveness, while the beurre blanc sauce, with its silky texture and subtle lemon tang, complements and enhances the seafood's taste. This dish is suitable for both an exquisite dinner and a festive table, impressing guests with its elegance and harmonious flavors. The origins of such culinary techniques can be found in the traditions of French and Mediterranean gastronomy, where the freshness of ingredients and cooking mastery play a key role. The combination of baked squid with aromatic sauce makes each forkful a true gastronomic delight.
1
First, we prepare the filling: finely chop the salmon and halibut fillets, add an egg, salt, black pepper, parsley, and boiled peas. Mix everything. Stuff the squid with the prepared filling. To prevent the filling from spilling out during cooking, it is necessary to secure the squid's opening with a toothpick.
- Salmon fillet: 250 g
- Halibut fillet: 250 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 10 g
- Frozen green peas: 100 g
- Squid: 4 pieces
2
Heat the pan, pour in vegetable oil, grate garlic into it. Add stuffed squid to the pan with garlic and fry on each side until golden brown.
- Vegetable oil: to taste
- Garlic: 2 cloves
- Squid: 4 pieces
3
Transfer the fried squid to a baking dish, add wine, cover with foil, and simmer in the oven at 180°C for 20-25 minutes.
- Dry white wine: 125 ml
4
When the squid is ready, we prepare the 'Beurre Blanc' sauce. Finely chop and place one small onion in a saucepan, adding the juice from cooking the squid. Add lemon juice and black pepper. Almost completely reduce the mixture over medium or high heat. Cut the butter into 3 cm cubes. Lower the heat to minimum and start adding 2-3 cubes of butter to the mixture while constantly stirring. The saucepan can be periodically removed from heat to prevent overheating of the mixture. This way, incorporate all the butter into the mixture. The resulting sauce should have a creamy consistency. If the sauce looks too thin or separates — it indicates overheating. In this case, remove the saucepan from heat and place it on a cold surface. Continue to add butter in small portions until the sauce reaches a creamy consistency.
- Onion: 1 piece
- Lemon juice: 1 tablespoon
- Ground black pepper: to taste
- Butter: 200 g
5
Serving. Cut the squid into rings about 1 cm thick, place on a plate, and drizzle with beurre blanc sauce.
- Squid: 4 pieces