Fricassee Of Squid And Potatoes Recipes

Steps:

• Be sure that the plastic-like pen, and all bones and cartilage, have been removed from the body of the squid and that the beak has been removed from the tentacles. If the black surface skin has not already been removed, pull it off and discard. Rinse the squid body and tentacles well under cool water and cut them into 1 1/2-inch pieces. Set aside.
• Heat the olive oil in a saucepan until hot but not smoking. Add the onion and saute it about 2 minutes. Add the potatoes, cover, and reduce the heat to low. Cook about 15 minutes, until the potatoes are tender. The recipe can be prepared to this point a few hours before serving and set aside in the saucepan.
• About 10 to 15 minutes before serving, reheat the potatoes and add the squid, garlic, herbes de Provence, tomatoes, olives, wine and salt. Cover, bring to a boil, and cook for 3 to 4 minutes, removing the lid long enough to stir the mixture occasionally, just until the squid are tender when pierced with a fork.
• Transfer the contents of the saucepan to a serving dish, sprinkle with the parsley and serve.

Steps:

• Wash squirrel thoroughly inside and out in warm water.
• Drain well and cut into serving pieces.
• Never wash after cutting up.
• Combine salt, pepper, and flour.
• Dredge meat in mixture and coat well.
• Heat shortening in a heavy skillet.
• Brown meat slowly on all sides to a rich brown, about 15 minutes.
• Add 1/4 cup of water, cover tightly.
• Reduce heat and simmer gently until tender, approx about 30 minutes.
• Add remaining water as needed.
• Squirrel should be very tender when done.
• Remove squirrel to a hot platter, cover and keep warm.
• Blend leftover seasoned flour into the fat remaining in skillet.
• Add milk gradually and cook until gravy boils and thickens, stirring constantly.
• Serve at once with squirrel.
• Add the minced onion for additional flavor, if desired.

Steps:

• First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
• For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
• Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.
• Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
• Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.
• Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up - you can serve the other lemon half on the side if you like.
• Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.

Steps:

• Place the carrots, parsley leaves and garlic in a bowl. Stir in the remaining ingredients and mix well.
• Serve the salad on its own or with the fricassee of squid and potato.