Sautéed Squid with Fennel Salad
Sautéed Squid with Fennel Salad is a light and refreshing dish that highlights the tender texture of squid and the crisp, aromatic qualities of fennel. The squid is quickly sautéed in olive oil with garlic, lemon, and a touch of chili flakes until just tender. The fennel salad features thinly sliced fennel bulbs tossed with a citrus vinaigrette made from lemon juice, olive oil, and fresh herbs like parsley or dill. The combination of the warm, savory squid with the cool, crunchy fennel salad creates a delightful contrast of flavors and textures, making this dish perfect for a light lunch or a stylish appetizer.
Ingredients
- 21.2 oz Fresh or thawed Squid
- 1 Fennel Bulb
- 4 cloves Garlic
- 1 bunch Flat-leaf Parsley
- 3 sprigs Fresh Thyme
- 8 tbsp Olive Oil
- 2 tbsp Fine Breadcrumbs
- 1 tbsp Flour
- 1 pinch Espelette Pepper
- Freshly Ground Salt
- Freshly Ground Pepper
Instructions
- Clean the squid. Slice the bodies into rings and cut the tentacles in half if needed.
- Strip the thyme leaves. Peel and crush the garlic using a garlic press. Strip the parsley leaves. Slice the fennel bulb, blanch in a pot of salted boiling water for 3 minutes, then drain and place in an ice water bath.
- Coat the squid lightly with flour and season. In a sauté pan with half the oil, sauté the squid, adding thyme, garlic, and Espelette pepper.
- Let them color, then add the breadcrumbs. Finish cooking until everything is well-browned and crispy.
- Drain well, then spread the fennel on a large dish with the parsley. Season and drizzle with olive oil. Arrange the garlic sautéed squid on top.
Video
Notes
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