Delicious, sustainable squid, cooked in seconds, served with a tangy ponzu dressing.
Ingredients
- For the squid
- 4 x
squid (about 250g/9oz each), cleaned and cut into triangles - salt and freshly ground
black pepper - extra virgin
olive oil - 1
lime, juice only
- 4 x
- For the creamy ponzu dressing
- 2 free-range
eggs, yolks only - ½ tsp
sea salt - pinch
white pepper - 2 tsp
rice wine vinegar - 4 tsp
chilli garlic sauce - 2 tsp yuzu juice
- 200ml/7floz
vegetable oil
- 2 free-range
- To serve
- 3 tbsp
coriander cress - 2 tbsp celery cress
- 2 tbsp
mint leaves, picked - 1 handful
watercress, leaves picked
- 3 tbsp
Preparation method
For the squid, heat a griddle pan until searing hot.
Season the squid with salt and black pepper and a drizzle of oil.
Place onto the griddle and cook on each side for 30 seconds until charred and just cooked through.
Remove and squeeze the lime over the top.
For the creamy ponzu dressing, place all the ingredients, except the vegetable oil into a small food processor and blend to a purée.
Gradually add in the vegetable oil until a thin mayonnaise forms.
Check the seasoning and add more yuzu juice if desired.
To serve, scatter the cress and leaves over each plate, then place a squid on top and drizzle with the creamy ponzu dressing.