Grilled squid with lentil ragout and onion oil
4 servings
15 minutes
Recipe by Glen Ballis and Ruslan Zakirov for Kuznya House restaurant.
1
To prepare onion oil, wash and dry the green onion stems. Separate the white part and cut the green leaves in half.
- Spring onion: 80 g
2
Run a fork through the green feathers, leaving 'scratches'.
3
Put all parts of the onion in a saucepan, add vegetable oil (250 ml), and place on low heat. Bring the oil to a boil and cook for 10-15 minutes, watching the color of the onion change from green to brown.
- Vegetable oil: 320 ml
4
Let the oil cool, strain it through a fine sieve, and pour it into an airtight container. In this form, the oil can be stored for 3 months.
5
Soak the lentils for 3 hours, then drain the water and sauté the lentils in vegetable oil for 2-3 minutes.
- Lentils: 70 g
- Vegetable oil: 320 ml
6
Clean the squid from membranes, rinse and marinate in vegetable oil, adding chopped chili pepper, ginger, soy sauce, cilantro, and black pepper to the marinade.
- Squid: 60 g
- Vegetable oil: 320 ml
- Chili pepper: 1 piece
- Grated ginger: 1 tablespoon
- Soy sauce: 30 ml
- Cilantro: 20 g
- Garlic: 1 clove
- Rice vinegar: 20 ml
- Vegetable oil: 320 ml
- Spring onion: 80 g
7
Grill the squid on a well-heated grill for 2-3 minutes on each side.
8
Place lentils on a plate, then add the squid on top. Drizzle with onion oil. Garnish with chili pepper rings and finely chopped cilantro.
- Vegetable oil: 320 ml
- Chili pepper: 1 piece
- Cilantro: 20 g
