Squid In Mustard And Ginger Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | First, Squid | 2 | Servings |
INGREDIENTS
| 1 | lb | Squid |
| 1/2 | c | Basic Chicken Stock, * see |
| note | ||
| or use canned not | ||
| bouillon | ||
| 1/2 | c | Dry white wine |
| 1/4 | c | Whipping cream or |
| half-and-half | ||
| 1/2 | t | Grated fresh ginger |
| 1 | T | Butter |
| 1 | T | Flour |
| Salt, to taste | ||
| Black pepper, freshly | ||
| ground to | ||
| 1 | T | Dijon mustard |
INSTRUCTIONS
Note: See the "Basic Chicken Stock" recipe which is included in this
collection. Clean and cut the squid into circles. You simply cut
off the head of each and remove the filling from the tube, or body.
Don't forget the plasticlike backbone of the squid. You will find it
within the tube of the fish while you are digging around. Rinse the
tubes and you are ready to begin. I also save the tentacles, though
not the head, for other dishes. Bring the stock, wine and cream to a
heavy simmer and allow to reduce by one-third. Add the ginger and the
roux which you made by cooking the 1 tablespoon flour in 1 tablespoon
butter. Cook the sauce, stirring, until thickened. Taste for salt and
pepper. Careful with the pepper; little, if any, is needed. Stir in
the mustard. Add the squid and cook just until the squid are tender,
about 5 minutes. Serve in small boats or bowls with plenty of good
French bread for sopping up the very rich sauce. This is a wonderful
dish for a first course. It is very rich. This recipe serves 2 to 3 as
a first course. Comments: Squid is probably the most maligned fish
from the sea. You remember the great stories from Jules Verne's
classics about gigantic squid that swim under the sea. What a horrible
fright to put upon the squid lovers of the world. While it is true
that squid grow to great length, the kind you and I buy in a fish
market, either frozen or fresh, are little rascals about 5 or 6 inches
long. They are easy to clean. This one has you wondering, doesn't it?
Wait till you taste it. You will love it. Recipe Source: THE FRUGAL
GOURMET by Jeff Smith From the 04-24-1991 issue - The Springfield
Union-News Formatted for MasterCook II by: Joe Comiskey {* Prodigy
Service ID # JPMD44A} on 10-11-1995 Posted to EAT-L Digest 19 Sep 96
Date: Fri, 20 Sep 1996 08:52:19 -0500 From: LD Goss
<ldgoss@METRONET.COM> Suggested Wine: Chenin Blanc Nutr. Assoc. : 0 0
0 0 1616 3366 0 0 0 0 0 0
A Message from our Provider:
“With Jesus, you can do it”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 734
Calories From Fat: 383
Total Fat: 43.9g
Cholesterol: 645.7mg
Sodium: 2043.7mg
Potassium: 955.2mg
Carbohydrates: 27.3g
Fiber: 2.7g
Sugar: 1.7g
Protein: 46.5g