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Recipe : *** Marinated Squid With Onion Soup And Parmesan

Marinated Squid With Onion Soup And Parmesan
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    3 h
  • Ready in
    3 h 20
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
onion, Parmesan, soup, squid, squid, Squid

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 chipiloua-type squid, about 12 cm
  • half a bunch of chinese chives
  • 2 small organic onions
  • 3 nice organic onions
  • half a chicken leg
  • 25 g cornstarch
  • 100 g parmigiano reggiano (parmesan cheese)
  • 7 g cornstarch
  • 100 ml mild olive oil
  • 100 ml extra virgin olive oil
  • 100 ml water

  • Recipe preparation steps

  • 1
    Wash the squid and set aside in a colander. Remove the ink and combine with a drop of water. Crush the ink onto a piece of parchment paper and place in a 100°C oven for 1 to 1 an a half hours. Once dried, combine with the two kinds of olive oil and set aside.
  • 2
    Cut the 2 small onions into small dice and poach over low heat for three hours. Gradually add the cornstarch blended with the water. Boil for 5 minutes to create a thick onion velouté. Spread the onion velouté in a thin layer on a "Sil-pat" sheet and dry in a 100°C for 90 minutes. Remove from the oven, cut into triangles and fry in olive oil. Shape as desired while still hot. Set aside.
  • 3
    For the onion and Parmesan cheese soup: Wash the half leg of chicken. Peel and halve the onions. Place everything into 2 liters (8 cups) cold water and simmer for 3 hours. Remove the chicken and blend the onions and stock. Measure out 1 liter (4 cups), blend with the Parmesan cheese and strain. Bring to a boil and add the cornstarch combined with a little water.Simmer for 3 minutes and strain again. Place in a siphon bottle.
  • 4
    Presentation: Cut up the squid. Heat the squid ink oil to 90° C (195° F), add the squid and leave in the oil for 1 minute. Divide the squid among deep serving dishes, add the Parmesan and onion soup foam and top with a slice of onion “bread.” Garnish with Chinese chives cut into 3 cm (1”) lengths, or green onion stalks.
  • Ready !