Squid fillet in orange mustard sauce

Ingredients for 3 servings:

• 400 g squid fillet(s)
• 40 g capers
• 2 tbsp orange mustard, homemade
• 2 tbsp mustard, hot
• 2 tbsp butter
• 1 ½ tbsp flour
• 250 ml milk, more or less if needed
• ½ tsp lemon juice
• ¼ tsp sea salt
• 1 pinch(s) of sugar
• Pepper from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Remove the silver skin from the squid, otherwise the fish wouldn’t be as tender, and cut the fillets into small pieces. Melt the butter in a saucepan. Gradually add the flour and pour in the milk, whisking quickly. There should be no lumps left in the sauce. Reduce the heat and stir in the capers and mustard. Add the finely chopped squid to the sauce and reduce the heat. It’s enough if the squid just cooks. Squid really only needs a short cooking time. If it cooks too long, it becomes tough. Finally, season with lemon juice and add salt and pepper. Be very careful with the salt, as the fish is already salty. We like capers a lot, so we used 40g. Everyone can vary the amount; it’s a matter of taste. Rice goes very well with it.