Warm squid with green salad
3 servings
25 minutes
Recipe from Pavel Kazmin, chef of the restaurant Molto buono 2.0.
Calories880.9kcal
Proteins85.6grams
Fats50.8grams
Carbohydrates19.9grams
Squid
480
g
Sour cream
180
g
Tahini
60
g
Olive oil
80
ml
Cucumbers
120
g
Sumac
3
g
Salt
to taste
Ground black pepper
to taste
Sorrel
70
g
1
Pat the squid body dry with paper towels and fry in a hot pan with olive oil on all sides for about 5 minutes until cooked. Then cut into rings 2 cm thick.
- Squid: 480 g
- Olive oil: 80 ml
2
Dress the mixed salad with olive oil, add salt and pepper.
- Mixed salad leaves: 50 g
- Olive oil: 80 ml
- Salt: to taste
- Ground black pepper: to taste
3
Slice the cucumber into thin strips.
- Cucumbers: 120 g
4
Mix sour cream and tahini paste in the specified proportions.
- Sour cream: 180 g
- Tahini: 60 g
5
Place salad leaves on a plate, then add cucumber ribbons and sour cream sauce. Top with rings of squid. Sprinkle with pomegranate seeds and sumac spice. Drizzle with narsharab sauce.
- Mixed salad leaves: 50 g
- Cucumbers: 120 g
- Sour cream: 180 g
- Squid: 480 g
- Pomegranate seeds (arils): 40 g
- Sumac: 3 g
- Narsharab (pomegranate sauce): 40 ml
