Fried Calamari with Chervil Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 432 mg | |||
| Complete sugar | 5 g |
Ingredients
- For herb sauce
- 8 Tbsps Whipped cream
- 6 Tbsps Yogurt (0.1% fat)
- lemon juice
- salt
- white peppers
- ½ onion
- 40 grams fresh Chervil
- For serving
- 1 handful Arugula
- salt
- peppers
- balsamic vinegar (for drizzling)
- 4 slices Limes
- For the calamari rings
- 300 grams cold water
- 100 grams Pastry flour
- 1 pinch salt
- 600 grams well-dressed Calamari
- vegetable oil (for frying)
- salt
- colorful peppers (for garnishing)
Preparation steps
For the chervil sauce: whisk cream with yogurt, season with lemon juice, salt and pepper. Peel and finely chop onion. Rinse and shake dry chervil and chop finely. Add onion and chervil to the sauce. Refrigerate.
To serve, rinse and spin dry arugula, arrange on four plates. Season with salt, pepper and a few drops of balsamic vinegar. Top with chervil sauce and garnish with lime slices.
For the calamari: prepare batter by adding water to the bowl. Sift flour over the bowl and season with salt, whisk until smooth. Cut squid into rings and cut tentacles into smaller pieces. Dry well.
Heat oil in a deep fryer or in a large pot to 180°C (approximately 350°F) and dip calamari rings into batter. Fry calamari, few pieces at a time, for 2-3 minutes or until godlen brown on all sides. Drain on paper towels and keep warm (for example, in the oven at 100°C) (approximately 200°F) until all calamari rings are cooked. Arrange on plates and serve with chervil sauce.
