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Chargrilled squid with fennel, lemon and feta salad and verjuice dressing


"My wife and I celebrated our 20th wedding anniversary at a wonderful retreat in the Margaret River, La Forêt Enchantée. As a surprise for my wife, I arranged the accommodation's chef, Andrea Ilott, to prepare a special four-course meal for our celebration. Andrea created the most superb squid salad. Would you persuade her to share the recipe?"
Roberto and Sofia Renaldi, Ardross, WA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. All requests should include the restaurant's name and address or business card, as well as your name and address.

You'll need

3 (about 350gm) squid tubes, cleaned 60 ml (¼ cup) light olive oil ½ tsp each of sea salt, freshly ground black pepper, caster sugar and chilli flakes   Fennel, lemon and feta salad 1 small bulb of fennel, washed and thinly sliced using a mandolin ½ Spanish onion, thinly sliced lengthways 2 large vine-ripened tomatoes, quartered, seeds removed and cut into julienne ¼ cup coarsely chopped mint ¼ cup coarsely chopped flat-leaf parsley 1 lemon, zested rind only 100 gm marinated soft feta, crumbled   Verjuice dressing 30 ml verjuice 60 ml (¼ cup) extra-virgin olive oil 1½ tsp Dijon mustard 1 clove of garlic, crushed

Method

  • 01
  • Cut squid tubes open, clean any innards and score the inside flesh with a cross-hatch pattern, making sure you don’t cut all the way through. Cut each squid into 3cm x 5cm pieces and place in a bowl with olive oil, sea salt, sugar and chilli, cover with plastic wrap and set aside.
  • 02
  • For fennel, lemon and feta salad, combine fennel, onion, tomato, mint, parsley, lemon rind and half the feta in a bowl and toss lightly to combine.
  • 03
  • For verjuice dressing, combine all ingredients in a blender and process until smooth, season to taste with sea salt and freshly ground black pepper. Makes 100ml.
  • 04
  • Heat a chargrill or barbecue over high heat, cook squid for 1-2 minutes or until it curls, turn and cook for another 1-2 minutes or until cooked through.
  • 05
  • To serve, toss salad with three-quarters of the dressing, place into bowls and top with squid and scatter with remaining feta. Drizzle with remaining dressing, season to taste and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2006

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