John Myers
Fish: Squid with Herb (wild Garlic) Filling
The perfect fish: squid with herb (wild garlic) filling recipe with a picture and simple step-by-step instructions.
- 6 piece Squid tubes, fresh
- 100 g Old white bread
- 3 tablespoon Yogurt
- 1 tablespoon Food starch
- 1 piece Egg free range
- 2 piece Garlic cloves chopped
- 15 g Wild garlic fresh
- 3 piece Spring onions fresh
- 1 handful Fresh herbs – here ground grass, sage, rosemary, basil, parsley
- 50 g Parmesan
- Salt and pepper
- 1 Knife point Red chilli flakes
- 2 tablespoon Olive oil
- 1 piece Onion
- Wash and dry the squid tubes.
- Toast the white bread and grate it finely (you can of course use breadcrumbs from the same). Peel the spring onion and cut into small pieces. Clean and weigh all herbs and wild garlic.
- Mix the grated bread with the yoghurt, egg, cornstarch, the finely chopped herbs, the finely chopped garlic and the chopped Parmesan cheese to a filling. Season with salt and pepper and season with chilli flakes.
- Heat the oil in a pan.
- Fill the tubes with the farce and seal the ends with toothpicks. Fry both sides in the hot oil.
- Transfer to a baking dish.
- Peel the onion, cut into half rings and roast in the frying oil. Add to the squid tubes and let them simmer in the oven at 200 degrees for about 35 minutes. In between turn it over and pour the leaked liquid over it.
- Serve with stewed vegetables.
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