Crispy Humboldt Squid and Spicy Tomato Coulis
Recipe by Jonathan Thauberger
Executive chef at Crave Kitchen + Wine Bar, Regina, Sask.
Ingredients:
Tomato Coulis
1/3 cup Camelina oil (or olive)
1/2 cup shallots (chopped, finely)
6 cloves garlic (sliced)
2 lbs (or 1 x 28-oz tin) tomatoes (peeled)
1/2 cup olives (halved and pitted)
1 tbsp capers (drained)
1/4 tsp habanero (diced, finely – optional ingredient)
to taste salt
to taste pepper
1 tsp basil (fresh)
1 tsp oregano (fresh)
Squid
As needed Camelina oil (or olive)
20 oz Humboldt squid filet
4 tbsp corn starch
2 tbsp Grana Padano (parmesan; grated)
2 cups oil (heat-tolerant Camelina is recommended)
Garnish
1 lemon (zest)
2 tbsp pine nuts (toasted)
Method:
Tomato Coulis
1.In a large enamel (or other non-reactive) saucepan, heat the oil over medium-high heat
2.Add the shallot and garlic, sauté until tender and start to caramelize around the edges
3.Add the tomatoes and bring to a boil
4.Reduce the heat and simmer uncovered for 15 to 20 minutes. Stir occasionally, until the sauce has thickened
5.Add the olives, capers and habanero
6.Simmer for five minutes
7.Taste the sauce and season with salt and pepper, as required
8.Garnish with fresh herbs
Squid
1.In a heavy-bottomed pot (no more than half full), heat oil to 375°F (190°C)
2.Cut the squid into thin slices and pat dry
3.Toss the squid (and reserved olives and capers) in corn starch and parmesan, and, in batches, drop it into the oil and fry for approximately two minutes
Assembly
1.Place the sauce on a plate or platter, and top it with the squid. Garnish with lemon zest and pine nuts
Yield: Serves four as an appetizer
