Grilled squid with potato reshti, artichokes and aioli sauce
2 servings
70 minutes
Grilled squid with potato rosti, artichokes, and aioli sauce is an exquisite dish of Pan-Asian cuisine that combines marine and vegetable accents. The crispy golden rosti, sautéed in butter, harmoniously complements the tender texture of the squid and the piquancy of the artichokes. White wine and lemon juice add freshness and sophistication to the seafood. The aioli sauce made with saffron, mustard, and chilled vegetable oil highlights the flavor nuances of the dish while adding creamy softness and a hint of spice. Garnished with a vegetable sauté of zucchini and bell peppers, olives, and sun-dried tomatoes, this dish delights not only in taste but also in aesthetics. An ideal choice for gourmets who appreciate the blend of tradition and innovation in cuisine.
1
To prepare potato rosti, boil the potatoes for 5-6 minutes and cool them.
- Potato: 2 pieces
2
Grate the potato on a coarse grater.
- Potato: 2 pieces
3
Fry in a pan with added salt and butter.
- Salt: 10 g
- Vegetable oil: 60 ml
4
Grill the squid and artichoke first, then fry them in a pan.
- Squid: 100 g
- Canned Artichokes: 50 g
5
Add some lemon juice and white wine.
- Lemon juice: 20 ml
6
Aioli sauce: place the yolks and mustard in a blender and mix on low speed.
- Chicken egg: 3 pieces
- Mustard: 25 g
7
Pour the chilled vegetable oil in a thin stream.
- Vegetable oil: 60 ml
8
Add salt, lemon juice, and saffron (soaked in vegetable broth) to the resulting mass.
- Salt: 10 g
- Lemon juice: 20 ml
- Saffron: 1 g
9
Mix everything and place it in the refrigerator for 6 hours to allow the saffron to give an even color.
10
Place the potato rosti on the plate, then add the artichoke and squid. Garnish with vegetable sauté of zucchini and bell pepper. Decorate with herbs, olives, sun-dried tomatoes, and aioli sauce.
- Salt: 10 g