| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dish, Appetizers, Smoked, Fish, South afric |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole squid, cleaned |
|
|
Salt and pepper |
|
|
Butter |
| 100 |
ml |
Vinegar |
| 300 |
ml |
Olive oil |
| 1 |
ts |
Dijon mustard |
| 1 |
md |
Onion, chopped fine |
| 2 |
|
Gherkins, chopped fine |
| 1/2 |
|
Red pepper, chopped fine |
| 1/2 |
|
Green pepper, chopped fine |
| 1/4 |
ts |
Fresh garlic, chopped fine |
INSTRUCTIONS
Place whole squid onto piece of foil which has small perforations in it.
Season with salt and pepper and smoke with lid ajar for about 3 minutes.
Remove from smoker and saute in a little butter for a couple of minutes.
Allow to cool.
DRESSING: Combine vinegar, oil, mustard and salt and pepper and whip until
smooth and creamy. Add finely chopped onions, gherkins, red and green
peppers and garlic and mix. Cut squid into bite size pieces and add to
dressing. If served as a starter serve in a scallop shell.
NOTE: Calamari must not be swimming in dressing, but must be well coated
and have a good consistency.
Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue)
on Nov 2, 1999
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