John Myers
Ingredients for 2 servings:
- 2 large squid tubes with head
- ½ stalk(s) leek, thick
- 200 g chanterelles
- 1 jar fish stock, approx. 200 ml
- 125 g peas, frozen, approx. a normal coffee cup
- 1 small jar of birch mushrooms or Chinese mushrooms, for the eye
- 1 chili pepper(s), mild
- 2 garlic cloves
- 2 tbsp olive oil
- 1 piece(s) ginger, hazelnut-sized
- Brandy for deglazing
- 1 tbsp soy sauce
- 1 small orange(s), the juice
- fish sauce
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
light, tasty and rated as super good by testers
Cut the squid tubes, without ink and thawed, into bite-sized pieces. Cover the wok with olive oil and heat. Add the finely chopped garlic and heat with the chopped, deseeded chili pepper and chopped ginger. Add the fish sauce. Fry the squid in it. Cook for a maximum of 5 minutes, tasting frequently to ensure it doesn’t become tough. Deglaze with brandy. Remove the squid. Top up with the fish stock and simmer over low heat. Add the sliced leeks and the sliced fresh chanterelles. Add the canned mushrooms and finally the frozen peas to prevent them from overcooking. Once these ingredients are cooked, add the squid and bring to a boil. Season to taste with a few splashes of soy sauce and a dash of orange juice. Serve with long-grain/wild rice and a dry white wine.
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