Grilled squid with garlic butter, cherry tomatoes and salad
4 servings
20 minutes
Recipe from Evgeny Dokunin, chef of the brasserie "Jean-Jacques".
Calories519.1kcal
Proteins25.1grams
Fats43.4grams
Carbohydrates7.2grams
Squid
200
g
Garlic
1
clove
Lemon
60
g
Sunflower oil
120
ml
Frisee
5
g
Cherry tomatoes
20
g
Soy sauce
5
ml
Honey
20
g
Balsamic vinegar
5
ml
Salt
to taste
Ground black pepper
to taste
1
Chop the garlic finely and mix it with olive oil.
- Garlic: 1 clove
- Extra virgin olive oil: 50 ml
2
Prepare the dressing. In a small bowl, combine 100 ml of vegetable oil, honey, soy sauce, wine vinegar, and balsamic vinegar, and whisk together.
- Sunflower oil: 120 ml
- Honey: 20 g
- Soy sauce: 5 ml
- White wine vinegar: 5 ml
- Balsamic vinegar: 5 ml
3
Clean the squid from membranes, rinse, salt, brush with vegetable oil and grill for 2 minutes on each side. Once it turns white, transfer to a plate, pepper and drizzle with olive oil with garlic (1 tbsp) on both sides; do not grill too long as it may become tough and rubbery.
- Squid: 200 g
- Salt: to taste
- Sunflower oil: 120 ml
- Extra virgin olive oil: 50 ml
- Garlic: 1 clove
- Ground black pepper: to taste
4
Cut cherry tomatoes into quarters, mix with salad mix, season with salt and pepper, and toss with a small amount of dressing.
- Cherry tomatoes: 20 g
- Rocket (arugula): 5 g
- Frisee: 5 g
- Salt: to taste
- Ground black pepper: to taste
- Soy sauce: 5 ml
5
Serve the squid with salad and a slice of lemon.
- Lemon: 60 g
