Sgwid wedi'i Stwffio mewn Cytew Cwrw

In a pressure cooker, heat the water with salt without a lid. Add the fresh or thawed squid tubes and then seal the pot. Cook on full pressure for about 10-15 minutes. Then remove the squid tubes and let them cool down.

In the meantime: Cook the unpeeled potatoes with not too much water, salt and caraway seeds in a closed pot until they are bite-proof. Also stir the beer batter. To do this, mix all the ingredients (except the milk) into a liquid dough. If it is too thick, gradually add milk drop by drop and continue stirring. When the dough has the desired consistency, add salt to taste.

The filling for the squid tubes: Put 1 tablespoon of cooking oil in a hot pan and add the frozen spinach leaves. When the spinach is almost thawed, add a finely chopped clove of garlic. Sweat everything a little more. Then season with mustard, salt and pepper and pour in the cream. Bring to the boil briefly and then remove from the hot plate. If you like, you can also rub some Parmesan with the mass.

While the filling mixture cools down a bit, use the time and prepare the sauce for the potatoes. Melt the butter in a saucepan. Add the flour and stir to make a roux. Then pour in the vegetable stock and continue to stir. If the sauce is too thick, gradually thin it with cream. Then season with salt and pepper. Peel the potatoes and cut them into not too thin slices (approx. 4mm thick). Then add to the sauce. Chop the parsley and add it to the sauce with the potatoes.

Now fill the fish tubes with half the spinach filling mixture each. Seal with a toothpick or metal skewer. Heat the oil or frying fat in a deep saucepan or in the deep fryer. Pull the filled tubes neatly through the beer batter on both sides and then fry them in the hot fat until golden brown.

For the mayonnaise, pour the lukewarm milk into a tall container. Add a clove of garlic and a dash of vinegar, salt and mustard. Mix everything with the hand blender, gradually adding the cooking oil drop by drop until you get a creamy mayonnaise.

Put a good tablespoon of the mayonnaise on a flat plate. Arrange a squid tube at an angle on the mayonnaise and add the potatoes with sauce as a side dish.