Squid and cuttlefish salad with seaweed powder
- Difficulty: Easy
- Average Time: 25 min of preparation, 15 min of cooking
- Type of Cooking: Pan
- Doses for: 6 people
Ingredients
- 300 gr sepia
- 300 gr squid
- 200 gr mushrooms
- 1 carrot
- 1 celery parsley to taste
- Salt to taste
- mustard to taste
- Lemon to taste
- olive oil
Preparation
- Cut the cuttlefish into thin strips, cut the squid into rounds, and clean the mushrooms.
- Bring the oil to 80 ° (2 liters per 600 gr of fish) with a cooking thermometer, turn off the heat, dip the fish and mushrooms and leave to dip until it reaches 45 ° c.
- Meanwhile, cut the carrot and celery into julienne strips and keep them in cold water to maintain the crunchiness.
- With a blender prepare a dressing with parsley, salt, mustard, lemon, and oil and keep in the fridge.
- Fry, dry well, and crumble the seaweed in a small bowl.
- Drain the salad, season it with the dressing, serve up and finish with the vegetables and seaweed powder.