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Supions with garlic, herb salad
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Supions with garlic, herb salad
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This dish was cooked using:
Serves 6
Preparation time: 35 minutes
Cooking time: 5 minutes
Difficulty: *

For the marinade 
  • 1 kilo supions (small squid)
  • 1 garlic clove
  • ½ sliced red pepper
  • 1 lime
  • 4 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp nuoc mâm sauce
  • Juice of one lime
  • 1 tsp brown sugar
  • Salt and pepper

For the herb salad 
  • 1 radicchio heart  
  • 1 chicory heart  
  • 50g mixed baby greens (rocket, lamb’s lettuce, etc.)  
  • 1 large bunch of mixed herbs (parsley, chives, tarragon, chervil, mint and coriander)

For the sauce 
  • 4 tbsp olive oil  
  • 1 tbsp sweet soy sauce
  • Juice of half a lime 

  1. Rinse squid and pat dry with paper towels.  
  2. Prepare the marinade. Mince the garlic. Finely chop the red pepper. 
  3. In a bowl, mix the garlic and red pepper. Add the olive oil, soy sauce, nuoc mâm, lemon juice and brown sugar.  
  4. Place the squid in the bowl, gently stir, cover with cling film and refrigerate for at least one hour. 
  5. Prepare the salad. Rinse the leaves. Pluck the herbs. Use scissors to cut the leaves and herbs. Place in large bowl. Prepare the sauce by emulsifying the ingredients. 
  6. Turn your plancha on and make sure it is nice and hot. Transfer the squid to la plancha and sprinkle with the marinade. Grill for 5 minutes, stirring regularly. 
  7. Serve the seared squid with the herb salad and sauce.


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