Fried squid with endive and mango salad
Ingredients
- FOR THE SALAD
- 700 g endives
- 150 g peeled mango, diced 15 g spring onions, finely chopped
- 1 tbsp olive oil
- 1 tbsp grape seed oil
- 100 ml single cream
- A few drops of sherry vinegar
- A few fresh herbs
- Salt and freshly ground black pepper
- FOR THE SQUID
- 2 very fresh French squid, 350-450 g each
- Garlic-infused olive oil, to drizzle
- Pinch of Espelette pepper
- Squeeze of lemon juice
- Flour, to coat
- Salt and freshly ground black pepper
Instructions
Rinse the squid in cold water.
Remove the skin and the wings (fins).
Pull the head gently but firmly so that it detaches with most of the innards.
Rinse.
Cut off the tentacles just below the eyes.
Set the tentacles aside and discard the rest.
Clean out the squid body tube and remove the beak.
Place the squid on a cloth and dry.
Cut into small cubes and set aside in a cool place.
Wash the endives and cut them into a fine julienne.
Rinse with water, dry and set aside in a cloth.
Clean the spring onions and chop finely.
Place all the salad ingredients in a large bowl, mix, season to taste and arrange on plates.
Heat some garlic-infused olive oil in a frying pan.
Season the squid with salt and pepper, dust lightly with flour and fry over a high heat for 1-2 minutes.
Remove from the heat and flavour with lemon juice and a little Espelette pepper.
Place on top of the endive salad, garnish with fresh herbs and serve immediately.
Notes
You can buy squid already cleaned from your fishmonger. Never cook squid for longer than 1-2 minutes. If you do, it will become tough and rubbery.
