Battered squid rings with salad
(cook from frozen) Deep fry in 3-5 minutes at 180°C until the squid rings are golden brown. In oven: Preheat the oven to 225°C and place the squid rings on a baking rack and cook 15-18 minutes until the squid rings are golden brown or crispy. After 8 minutes turn the squid rings around. Serve with seasonal salad, bread and dip. Dip: mix 18% crème fraîche, garlic and fresh herbs. Serve with lemon.
Baked shrimps with green salad and herb dressing. Serves two.
250 g. baked shrimps 1 litre rape oil for deep frying Herb dressing: 100 g. mayonnaise, 100 g. sour cream (36%) and a little double cream. Mix ingredients and add freshly chopped herbs (4-5 different). Season with lemon juice, salt and pepper. Place dressing in fridge until next day. Green salad: 2-3 kinds of salad, tomatoes in wedges, fine strips of pepper fruit, mange tout, finely chopped carrots and cucumber. Tear the salad and arrange on a plate with the herbs. Heat the oil in a thick-bottomed saucepan. Put the baked shrimps in and fry until golden and crisp. Drip them off onto kitchen paper and arrange on the salad. Serve with herb dressing and warm French bread.
Baby octopus with pine pesto – serves four 1 kg. baby octopus Marinade: 1 lemon, ½ dl. olive oil, oregano Swill the octopus thoroughly and marinate for three hours in olive oil with oregano and lemon juice. Pine pesto. Four anchovy fillets in oil, 60 gr. pine kernels, 1 leek, 1 clove garlic, freshly-chopped parsley. Finely chop garlic and fry golden. Add finely-cut anchovy fillets and pine kernels. Fry well and sprinkle with finely-chopped parsley. Fry the marinated octopus until golden and keep warm. On the pan, fry the finely-chopped leek, season with salt and pepper. Serve on plate with leek, octopus and pine pesto. Serve with coarse bread. |
