An idea I want to do tonight, help and suggestions needed....

J

joanie

Well-known member
I want to stuff calamari with a white fish mousseline.

I will use egg white and cream and parsley.

Stuff the squid bodies and then what????

Poach the whole lot in stock, steam in a bamboo steamer, wrap in banana leaves?????

The thing I'm concerned about is making the calamari too tough before the mousseline is cooked.

TIA for any ideas.

 
I made the mousseline and stuffed the bodies then toothpicked the opening.....

poached the bodies in a chicken stock and then after 3 mins each side put them in a dish and covered in a cream based mushroom sauce and they are keeping warm in the oven while I make pasta with a truffle cream and baked tomatoes with vodka...the sneak taste shows they are a taste sensation 'cept not salty enough in the mousseline for me. Not tough either.

 
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