Photo: Caroline Attwood
Squid a la plancha
25 ingredients
30 min
Serves 6
openrecipes
Impress your friends with this sophisticated starter of squid with black risotto and parmesan sauce from Michelin-starred chef Hélène Darroze.
Estimated Nutrition (whole recipe, rough)
1621
Calories
113g
Protein
98g
Fat
59g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Beef | 100g cooked | 250 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250ml/9fl oz light fish stock
- 50ml/2fl oz whipping cream
- 250ml/9fl oz crème fraîche
- 200g/7oz parmesan
- 3 tomatoes
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 20g/¾oz duck fat
- 50g/1¾oz beef marrow, chopped
- 1 shallot
- 180g/6oz risotto rice
- 200ml/7fl oz dry white wine
- 500ml/18fl oz chicken stock
- pinch Espelette chilli powder
- 5g squid ink
- 100ml/3½fl oz of whipping cream
- 720g/1lb 10oz squid
- salt
- 70g/2½oz duck fat
- 60g/2¼oz cured chorizo
- 2 sprigs parsley
- 1 lemon
- 250ml/9fl oz white stock
- 15g/½oz butter
- 1 tsp olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes