Flash-fried squid with grilled heart of romaine
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Christian F. B. Puglisi
Chef and former restaurateur
Squid is not one of the most common ingredients in Danish kitchens, but here it is served with grilled heart of romaine in a version that everyone can enjoy. The recipe was developed by Christian F. B. Puglisi, chef and restaurateur at Bæst and Mirabelle.
Here the recipe is divided into sections, but you can advantageously prepare both the romaine heart and the squid at the same time, as Christian Puglisi does in the video. If you want to scale up the recipe, you can make use of the space on the large griddle and fill it with romaine hearts.
Servings
: 2
servings
Ingredients
250
g
Danish squid
2
romaine hearts
2
cloves
garlic
1
tbsp
capers
2
tbsp
breadcrumbs
1
handful
basil
2
tbsp
clarified butter – you can also use a neutral oil
Lemon
Salt
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Instructions
Grilled heart of romaine
Step 1/4
Slowly heat a griddle to medium/high heat.
Step 2/4
Cut the bottom off the romaine hearts and split each head in two.
Step 3/4
Add 1 tbsp clarified butter when the griddle is hot, then place the romaine hearts flat side down. Sprinkle with salt.
Step 4/4
When one side is golden brown and caramelized, turn the romaine heart and fry briefly on the other side, then remove it from the griddle.
Squid
Step 1/6
Clean the squid and rinse it so you have a clean, neat piece. Cut the squid into smaller pieces, which are scored on the surface of each section so you end up with a checkered pattern – see the video for instructions.
Step 2/6
Finely chop garlic and crush capers.
Step 3/6
Heat a pan until it is very hot. Add 1 tbsp clarified butter and let it heat up.
Step 4/6
Add squid to the hot pan, sprinkle with salt, and let it fry.
Step 5/6
Add capers and garlic and briefly sauté the squid.
Step 6/6
Remove the squid from the pan.
Plating
Step 1/2
Cut the grilled romaine heart into chunks. Mix with squid and a little lemon juice.
Step 2/2
Serve with breadcrumbs, more lemon juice, and fresh basil.
Christian F. B. Puglisi
Chef and former restaurateur
Christian Francesco Bach Puglisi was born in Italy and came to Denmark as a child, where he qualified as a chef from Restaurant Røgeriet in 2004. He subsequently went abroad and worked as a chef in various restaurants, including El Bulli, which has been named the world's best restaurant on multiple occasions.
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