Squid on Potato Cakes

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Squid on Potato Cakes
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
336
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories336 kcal(16 %)
Protein15.3 g(16 %)
Fat21.6 g(19 %)
Carbohydrates20 g(13 %)

Ingredients

for
4
Ingredients
300 grams
frozen, well-dressed Cuttlefish (ready to cook)
2
1
2
large starchy Potatoes
1
5 tablespoons
Olive oil (for frying)
2 tablespoons
Lemon juice (for drizzling)
some Basil leaf (for garnish)

Preparation steps

1.

Thaw squid, if frozen. Rinse in cold water. Peel garlic and chop. Place squid garlic, bay leaf and thyme in a pot. Season with salt and pepper. Cover squid with water. Bring to a boil and simmer for about 15 minutes. Remove pot from heat and let squid cool in broth. 

2.

Whisk egg yolk in a small bowl. Peel potatoes and cut into slices about 2 mm (approximately 1/8  inch) thick. Brush with egg yolk. Heat olive oil and butter in a large skillet. Arrange potato slices in skillet in a circle, with slices slightly overlapping. Season with salt and pepper fry on both sides until golden brown.

3.

Remove squid from broth and cut into small pieces. To serve, place cooked potato cakes on a plate and top with squid pieces. Sprinkle with a little lemon juice. Garnish with basil and serve immediately.