A recipe for squid seared with lemon that smells of summer and evenings with friends. When it's chef Juan Arbelaez who delivers it to us, it's flawless.
For 4 people
Preparation : 20 minutes
Cooking : 12 minutes
- Prepare the virgin sauce . Cut the lemon segments in half and arrange them in a bowl. Add dill, parsley, chervil, garlic, the olive oil, the Espelette pepper, onion, salt and pepper. Mix.
- Mix the squids , then cut them in half lengthwise. Cut the inner part with a knife. Sear them in a very hot pan, with a drizzle of olive oil, pressing down the side of the grid for 2 minutes. When they are well colored, turn them over and press again, using a spatula, to obtain a nice color. Cooking should last 1 minute on each side, no more. The squids will curl up on themselves. Off the heat, cut them into 3 cm sections.
- Arrange the squids in the pan then pour the virgin sauce over them. Add Espelette pepper, fleur de sel , lemon zest and a drizzle of sherry vinegar . Serve hot!
Also discover the recipe for sole meunière from La Fontaine de Mars .