John Myers
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Squid Fillet As Ragout
The perfect squid fillet as ragout recipe with a picture and simple step-by-step instructions.
- 800 g Squid fillet
- 5 St Tomatoes, skinned and mashed, alternatively canned
- 1 St Onion, large or 2 small, finely diced
- 250 ml White wine
- 1 tablespoon Tomato paste concentrated three times
- Oregano, thyme, bay leaf, salt, pepper
- For the mayonnaise
- 2 St Egg yolk
- 1 St Egg
- 3 St Garlic
- 5 St Chiles
- 250 ml Walnut oil
- Salt
- 1 St Red pepper
Chili Mayonaise
- Puree the garlic, paprika and chiles xxx fold in the egg yolks and eggs xxx very slowly beat in the oil with a small stream until the desired consistency is reached xxx everything with a magic wand
Ragout
- Dice the squid and fry them briefly on all sides. Take out and keep warm
- Sauté onions in the same pan xxx sweat tomato paste with xxx deglaze with wine xxx add crushed tomatoes and the spices xxx simmer for 15 minutes
- Add the squid and let it steep for 5 minutes
Serving
- Place on pasta (in the picture alternatively pancake strips) with a dab of mayonnaise on top. Bon appetit
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