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Serves 4
Ingredients
1 kg small squid - 250 g periwinkles - 250 g white asparagus - Leaves of 20 small turnips - A few sprigs of chervil and bunches of purslane -60 g butter - Juice of 1 lemon - 1 sprig thyme - 1 sprig bay - Wine vinegar - Pepper
Sweet paprika (Paprika comes from a chilli pepper that the Turks brought to Hungary. As for chilli pepper itself, Christopher Colombus brought it back and the sailors of Saint Malo couldn't resist it.)
Basic preparation
Ask the fishmonger to clean the squid, to remove the heads, the cartilage and the small pockets of black ink.
Wash and cook the periwinkles in salted water (35 g/litre) with thyme, pepper, bay and a little wine vinegar.
Bring them to a fast boil for a minute, remove from heat and let them cool in the cooking water. Then shell them with a needle and set them aside in their juice.
Peel the asparagus and set them aside in a damp tea towel.
Final preparation
Cook the asparagus in boiling salted water for about 15 minutes. To check whether they are done, take out an asparagus and cut off the base.
In a small saucepan with a little of the asparagus cooking water and a knob of butter, cook the turnip tops.
In a non-stick frying pan over high heat, sizzle a good-sized knob of butter and quickly cook the squid. Be careful not to overcook them.
At the last moment, add three knife-points of paprika.
Last minute
On hot plates, arrange the turnip tops, the asparagus and the periwinkles.
To the cooking liquid of the asparagus and the turnip tops, add a tablespoon of periwinkle juice, a squeeze of lemon and a knob of butter.
Arrange the squid around the side. Sprinkle the squid and vegetables with a little paprika.
Decorate with chervil and purslane.
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© Olivier Roellinger - Maisons de Bricourt |
