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Squid on Potato Cakes

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

Ingredients

for 4 servings
300 grams frozen, well-dressed Cuttlefish (ready to cook)
2 Garlic cloves
1 Bay leaf
Thyme
Salt
freshly ground pepper
2 large starchy Potatoes
1 Egg yolk
5 tablespoons Olive oil (for frying)
2 tablespoons Butter
Lemon juice (for drizzling)
some Basil leaf (for garnish)
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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.