flamed squid on cauliflower puree

cauliflower puree

flamed squid on cauliflower puree

flamed squid

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

first course was flamed squid on cauliflower puree.

squid texture was perfect, and wonderful sweet, fresh and and aburi flavour. and the cauliflower puree this evening was super, very smooth, light and tasty to the palate and combined perfectly with the squid.

and of course the dish looked luscious and pleasing and nicely garnished with a stem of coriander.

st ives porthminster chef michael smith’s flamed squid

i saw the photos of flamed squid (above) at michael smith’s porthminster cafe at st ives. did not try the dish & cannot find the recipe on google. i guess the chef was not that famous at the time.

so i tried to recreate the dish w/o the recipe previously on 22.8.2015. 🙂

anyhow it’s not a dish to make everyday, but quite perfect for mother’s day la. 🙂

the cauliflower puree i boiled about 80g cauliflowers, blend with 15g butter, 1tbsp olive oil, dash of sea salt and black pepper, 1-2tbsp tasty chicken stock, to the correct texture and taste…perfect.

i cleaned and cross cut a large squid, about 10 rectangular pieces good for 5pax, 2 pieces each. seasoned with sea salt and white pepper, seared in stainless steel pan like 20secs, and flamed. this needs a light touch and judgement so texture is perfect and nicely flamed.

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

• one large squid 300g, cleaned and cross cut
• sea salt and pepper

for cauliflower puree-

• 80g cauliflower
• 1tbsp olive oil
• 1-2tbsp tasty chicken stock
• 15g butter
• dash of sea salt and black pepper

Directions-

1. boil 80g cauliflower, blend with 15g butter, 1tbsp olive oil, dash of sea salt and black pepper, 1-2tbsp tasty chicken stock, to the correct texture and taste
2. clean and cross cut a large squid, about 10 rectangular pieces good for 5pax, 2 pieces each. seasoned with sea salt and white pepper, seared in stainless steel pan like 20secs, and flamed. this needs a light touch and judgement so texture is perfect and nicely flamed.
3. garnish with a stem of coriander. voila!