Squid cooked sous vide with tarragon and lemon
Sous vide cooking is not only a great way to make the squid super tender, but also gives the squid flavour during cooking. You can vary easily on this technique!
Makes 1kg.
Allergens & dietary requirements
- Mollusks
- Pescetarian
Ingredients
- 1 kg squid
- as needed coarse sea salt
- 1 preserved lemon
- 2 sprigs tarragon
- 2 sprigs thyme
- as needed olive oil
Preparation method
- Clean the squid as described in the basic recipe.
- Rub the squid with salt and infuse for one hour.
- Remove the skin of the preserved lemon and then remove the white membrane.
- Place the squid in a vacuum bag with the preserved lemon, tarragon, thyme, and olive oil and pull vacuum.
- Cook in the sous vide bath at 63°C for at least two hours.
Serving suggestions
- Serve with risotto and stewed fennel.
- Use in a dish with components of tomato, sweet pepper, and couscous.
- Use in a dish with components of olive, feta, and garlic.
