SALAD OF SQUID WITH NOODLES, MUSHROOMS, GINGER AND TRUFFLE OIL

Page 1

 

1 medium sized squid, approx 250g, cleaned and cut into 4/6 pieces.

120ml olive oil

5cm piece of cinnamon stick

2 star anise

Dried rice vermicelli noodles, one section of noodles.

50g enoki mushrooms

50g chestnut or shitake mushrooms

4 thin slices of peeled ginger, cut into fine julienne.

2 spring onions, halved and finely shredded

10ml dark soy sauce

20ml truffle oil.

Seves 4

Source: Rick Stein Padstow Seafood School

 

METHOD

Oven 110C/225F/Gas Mark 1/4.

 

Put the squid pieces into a small ovenproof dish with the olive oil, cinnamon and star anise. Cover and bake for 25-40 mins. The squid needs to be opaque and soft. The squid is cooked in the oil 'confit' style.

Leave to cool.

 

Cook the rice vermicelli noodles by dropping into boiling water in a large pan. Remove from the heat and leave to stand for 2 mins. Move the noodles around with tongs or a large fork to ensure even cooking. Drain the noodles and refresh under cold water to remove excess starch.

If preparing in advance add a little light vegetable oil to keep the noodles separate.

This will prepare too many noodles, this is unavoidable. There is no need to use all the noodles in the dish.

 

Prepare the squid by slicing into the thinnest slices possible.

 

Prepare the rest of the ingredients and place in little bowls ready for assembly.

Slice the enoki mushrooms away from their base.

Slice the chestnut or shitake caps into thin slices.

 

To Assemble.

Build up the layers on 4 plates into mounds about the size of a cricket ball.

Start with noodles, then add squid,mushrooms, ginger and spring onions. Repeat at least twice.

Drizzle with soy sauce and truffle oil and serve.

The squid pieces after cooking.

Cooked Squid 

Christmas Day Version.

I used sliced chestnut mushrooms, and lamb's lettuce for garnish. Perfect as a starter for the big dinner to follow.Squid Salad