Squid stuffed with Sétoise style Ingredients: olive oil - 1 teaspoon of - mustard - 2 sprigs of - parsley - 1 dose of - saffron - powder 1 onion - 1 bay leaf - thyme - cognac - 75 cl of - tomato sauce - salt - pepper - 12 squid - medium frozen 200 g of - minced veal - 400 g of - sausage meat - 1 egg - 1 yolk 1 slice of bread - soaked in a little milk 25 cl of dry white wine - 2 cloves of - crushed garlic.
Utensils：
- 1 wooden spoon- 1 sauteur- saute pans 1 Set 3 frying pans- best frying pans 1 casserole dish- 1 lid- 1 ladle- 1 pitter- 1 set of cutlery-
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Thaw the squid. Rinse them and dry them well.
Phase 2
Mix the ground veal, sausage meat, egg, drained bread crumbs, salt, pepper and parsley.
Phase 3
Fill the squid with this stuffing and close with a wooden toothpick.
Phase 4
Brown in a frying pan with a little olive oil then flambé with cognac. Set aside.
Phase 5
In a casserole dish, brown the sliced onion, add the tomato sauce then the white wine, thyme and bay leaf, saffron. Salt and pepper.
Phase 6
Add the stuffed squid. They must be well covered by the sauce.AIf necessary, add a can of tomato sauce. Cover and simmer for 30 minutes over low heat.
Phase 7
Just before serving, prepare a rouille (mayonnaise + crushed garlic + 1 ladle of sauce to gently incorporate).
Phase 8
Mix with the squid.
Phase 9
Serve with white rice.
Utensils：
- 1 wooden spoon- 1 sauteur- saute pans 1 Set 3 frying pans- best frying pans 1 casserole dish- 1 lid- 1 ladle- 1 pitter- 1 set of cutlery-
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Thaw the squid. Rinse them and dry them well.
Phase 2
Mix the ground veal, sausage meat, egg, drained bread crumbs, salt, pepper and parsley.
Phase 3
Fill the squid with this stuffing and close with a wooden toothpick.
Phase 4
Brown in a frying pan with a little olive oil then flambé with cognac. Set aside.
Phase 5
In a casserole dish, brown the sliced onion, add the tomato sauce then the white wine, thyme and bay leaf, saffron. Salt and pepper.
Phase 6
Add the stuffed squid. They must be well covered by the sauce.AIf necessary, add a can of tomato sauce. Cover and simmer for 30 minutes over low heat.
Phase 7
Just before serving, prepare a rouille (mayonnaise + crushed garlic + 1 ladle of sauce to gently incorporate).
Phase 8
Mix with the squid.
Phase 9
Serve with white rice.