Squid of the Empress
Instructions
You soften the isinglass in cold water.
Meanwhile clean the squid, but remove the tentacles from the bag.
Wash the mussels, put them in a saucepan and moisten with a glass of wine and one of water; Add the lemon juice, garlic peeled, the nut and the Bay leaves; bring to a boil and simmer slowly for 30 minutes.
About 5 minutes before the expiration of the fixed term, add the washed prawns queues.
Then remove the prawns and clams from the court-bouillon; strain it and diluitevi the isinglass, stirring with a wooden spoon.
Remove the tentacles to squid, finely mince together with Prawn tails and place them in a bowl.
Melt the butter in a pan, add the anchovy fillets and reduce it into mush with the prongs of a fork.
Add the filets of perch, Brown on both sides, then remove from heat and finely tritatelo; add it to the tentacles of squid and chopped shrimp, along with the Parmesan cheese grate it.
Blanched almonds and pistachios, Peel and mince them finely together with the stoned olives, mushrooms in olive oil and capers; Add to other ingredients in mixing bowl and thoroughly mix everything until it is perfectly blended.
Dilute the mixture with a ladle of broth gelatinato and let thicken, then divide it into pockets of squid.
Put the squid in the refrigerator for 1 hour.
Prepare the gelatine.
After the stipulated time, the squid cut into slices approximately 1 cm high; arrange on serving dish, pour over gelatin evenly and place them back in the refrigerator for 1 hour.
Prepare the gelatine.
After the stipulated time, the squid cut into slices approximately 1 cm high; arrange on serving dish, pour over gelatin evenly and place them back in the refrigerator for 1 hour.
Ingredients and dosing for 4 persons
- 3 sheets of isinglass
- 4 squid from 250 g each
- 1 glass white wine
- 1 lemon (juice)
- 2 cloves of garlic
- 1 nut
- 3 leaves of laurel
- 5 shelled shrimp tails
- 50 g of butter
- 4 anchovy fillets
- 1 thread of perch
- 50 g of parmigiano
- 20 g of pistachios
- 20 g of almond
- 30 g of green olives
- 30 g of mushrooms in olive oil
- 30 g of capers
- 1 gelatin compressed from 50 cl