Stokehouse: Crumbed calamari with lemon and saffron aïoli
You'll need to begin this recipe a day ahead.
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Serves
4
Cooking Time
Prep time 30 mins, cook 10 mins (plus roasting garlic, marinating)
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400 gm
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cleaned calamari (about 550gm uncleaned), cut into bite-sized pieces
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10
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egg yolks
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3
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garlic cloves, crushed
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1 tbsp
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finely chopped flat-leaf parsley
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For deep-frying:
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vegetable oil
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150 gm
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panko (see note)
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100 gm
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coarse fresh sourdough breadcrumbs
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To serve:
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lemon cheeks
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| Saffron aïoli |
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2
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egg yolks
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2
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roasted garlic cloves (see note above)
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1 tsp
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lemon juice
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½ tsp
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Dijon mustard
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Pinch
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of saffron threads
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160 ml (⅔ cup)
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olive oil
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1
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Combine calamari, yolks, garlic and parsley in a non-reactive container and refrigerate to marinate (24 hours).
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2
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For saffron aïoli, whisk yolks, roasted garlic, lemon juice, mustard and saffron in a bowl to combine. Whisking continuously, add oil, starting a drop at a time to prevent splitting, then gradually in a thin, steady stream, until incorporated. Season to taste and set aside.
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3
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Heat oil in a deep-fryer to 175C. Combine panko and sourdough crumbs in a bowl and season to taste. Remove calamari from marinade, dip in crumbs, turning to coat, then deep-fry in batches, turning occasionally, until golden (30 seconds; be careful as hot oil will spit). Season to taste and serve hot with saffron aïoli and lemon cheeks.
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Note Panko, or Japanese breadcrumbs, are available from Japanese grocers; if they're unavailable, substitute dried breadcrumbs.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.
Drink Suggestion 2011 Crawford River Young Vines Riesling.
RECIPE Tony Kelly, Stokehouse Brisbane
PHOTOGRAPHY William Meppem
STYLING Lisa Featherby
DRINK SUGGESTION Ben McNair