of a sort.
I was just fiddling around with this "being inventive" and am so pleased with the reaction of non calamari eaters.
I will have to do it again with measurement notes.
I had some very good quality small calamar with heads in the freezer....rinsed them all.
I used some whiting fillets, about 4 small, skinned and checked for bones
1 egg white
about 3 large spoons pre-whipped cream
about 1 TBL chopped parsley
salt and pepper
1 chicken stock cube
Whiz the fish and any bits of calamar, parsley and egg white together in processor.
Season...I did not use much salt.
Fill a piping bag and squeeze some filling into calamar tubes, becareful not to overfill.
seal off the ends with a toothpick.
Bring chicken stock to the boil and slip a few into the water so it does not cool down.
Boil gently for about 3 mins turn and cook again about 3 mins.
Remove and place in round dish with a layer of sauce on the bottom...(here I had some left over peppercorn sauce made with softened onions and bechamel but a wonderful bearnaise would work very well, any other suggestions)
After all tubes are done, boil the heads for about 3 mins, drain a bit and fill the center of the dish with them.
I then set some lovely oyster mushrooms all about the dish between the calamari and
covered this all with a coating of the poaching sauce thickened with cream and thought this was a big mistake...as it seemed much too salty but a taste of one of the tubes proved that although wonderfully tender the mousseline inside was not salty enough! Decided to leave it all as it was as......
the dish was for the next day. I thought, as it was a trial thing I would either toss it or ????
I served this re-warmed dish with orzo....the calamari was still tender and it was deff. not too salty...much nicer being held over for the night.
AND the non-calamari eaters just wolfed it all down.
I was just fiddling around with this "being inventive" and am so pleased with the reaction of non calamari eaters.
I will have to do it again with measurement notes.
I had some very good quality small calamar with heads in the freezer....rinsed them all.
I used some whiting fillets, about 4 small, skinned and checked for bones
1 egg white
about 3 large spoons pre-whipped cream
about 1 TBL chopped parsley
salt and pepper
1 chicken stock cube
Whiz the fish and any bits of calamar, parsley and egg white together in processor.
Season...I did not use much salt.
Fill a piping bag and squeeze some filling into calamar tubes, becareful not to overfill.
seal off the ends with a toothpick.
Bring chicken stock to the boil and slip a few into the water so it does not cool down.
Boil gently for about 3 mins turn and cook again about 3 mins.
Remove and place in round dish with a layer of sauce on the bottom...(here I had some left over peppercorn sauce made with softened onions and bechamel but a wonderful bearnaise would work very well, any other suggestions)
After all tubes are done, boil the heads for about 3 mins, drain a bit and fill the center of the dish with them.
I then set some lovely oyster mushrooms all about the dish between the calamari and
covered this all with a coating of the poaching sauce thickened with cream and thought this was a big mistake...as it seemed much too salty but a taste of one of the tubes proved that although wonderfully tender the mousseline inside was not salty enough! Decided to leave it all as it was as......
the dish was for the next day. I thought, as it was a trial thing I would either toss it or ????
I served this re-warmed dish with orzo....the calamari was still tender and it was deff. not too salty...much nicer being held over for the night.
AND the non-calamari eaters just wolfed it all down.