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Stuffed Squid By:contributor Ingredients 3 whole squid – cleaned (Reserve tentacles) Stuffing 1 clove garlic - finely chopped 1 onion - finely chopped 110g/4ozs streaky rasher - finely chopped 1 tablespoon chopped parsley ˝ glass white wine 15g/˝oz butter Sauce 30g/1oz butter 1 small onion ˝ tin tomatoes – well drained 1 clove garlic crushed Pinch nutmeg Bayleaf ˝ glass white wine Seasoned flour Oil Method Stuffing Melt butter and sauté rasher, onion and garlic Add chopped tentacles, wine and parsley Cook gently for 10 minutes Allow to cool Fill the stuffing into the body of the squid. Secure and toss in seasoned flour Fry quickly in oil but do not brown Place in a buttered ovenproof dish Sauce Melt butter Sauté onion and garlic Add drained tomatoes, bayleaf, nutmeg and wine Simmer Pour the sauce over the squid and bake in a moderate oven 190°C/350°F/Gas 5 for 30 minutes Serve Cut into slices and serve with buttered long grain rice |
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