Gastronomixs

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.

Squid cooked sous vide with tarragon and lemon

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Ingredients

1

kg

squid

As needed:

 

coarse 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.

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