Seafood, Fennel and Lime Salad

I was given the Ottolenghi cookbook as Christmas present. I think somebody secretly wishes that I make more Ottolenghi style meal. I am not really a follow the recipe person in general but the Ottolenghi salads are something new that I never had so I tried to follow as much as possible to the recipe.

I had bought some fresh baby squids from the supermarket lately and froze them immediately when I was home. Squid is surprisingly cheap here because the Dutch does not know/dare to handle them according to the fishmonger. Squids are caught in the Netherlands and export to France (since nobody wants them here) and then brought into Netherlands again through France by individual fishmonger.

I love squid, stir fry in sambal, with petai, steam in Thai coconut milk style, in tom yum soup… Squids are relatively cheap and easily available in Malaysia, like prawns. The seafood fennel and lime salad was perfect reason to use the squids I have bought.

Ingredients (for 2):

  • 1/2 fennel bulb – trim the base and top and then very thinly sliced
  • 1/2 red onion – very thinly sliced
  • Juice and zest of 1/2 lime – add more if you like
  • 1 clove garlic – finely chopped
  • 1 tablespoon freshly chopped dill
  • 1 tablespoon freshly chopped flat leaf parsley
  • 1/2 red chili – seeded and finely chopped, add more if you like
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 8 prawns (more or less adjust to your preference) – shell removed and vein clean
  • 180 gram baby squids (about 5 x palm length squids) – cleaned
  • coarse sea salt
  • 1 tablespoon olive oil
  • 1/2 tablespoon sumac – can probably buy from turkish shop, we got ours during the trip to Istanbul
  • 1 tablespoon chopped coriander

Mix item in blue in a large bowl, set aside.

Rub some sea salt and the olive oil into the prawns and squids. Heat up a cast iron grill pan over very high heat, grill the squids and prawns for about 1 minute each side. Bear in mind prawns cooked faster than squids. Remove them from the pan and cut the squids into thick rings, and add them into the salad.

You can eat them fresh or apparently you can keep this in fridge up to 1 day. To serve, add the sumac and chopped coriander.






About MyTasteHisTaste

Love eating and wine drinking.
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