Calamari and Prawn 'Gnocchi' with Fennel and Coriander- Squid Ink Vinaigrette


You will need

For the 'gnocchi'
4 x raw king prawns, peeled and each cut into 5 pieces
1 tsp chopped parsley
1 tsp chopped fennel fronds
1/2 tsp chopped fresh coriander
1/4 tsp finely grated lemon zest
1 tbsp extra virgin olive oil
• 20 x 5cm squares of cleaned calamari

For the squid ink vinaigrette
80ml olive oil
1 x small garlic clove, finely chopped
1 tsp finely chopped red chilli
1 tsp sherry vinegar
1 lemon, juice only
1 tbsp squid ink


Directions

1 To make the ‘gnocchi’, mix together the prawns, herbs, lemon zest and oil. Lay a piece of clingfilm on a worktop and place a square of calamari on top, and a piece of prawn on top of that.

2 Wrap the calamari and prawn very tightly in the clingfilm to make a small dumpling, and then twist the ends to seal completely. Repeat with all the calamari squares, and place on a perforated steam tray.

3 Place the tray in the steam oven and cook at 65°C for 7 minutes, then remove from the steam oven and allow to rest for a further 2 minutes before unwrapping to serve.

4 To make the vinaigrette, heat a touch of the oil in a pan, add the garlic and chilli and sweat together. Add the rest of the oil, sherry vinegar, lemon juice and squid ink and stir well. Serve spooned over the ‘gnocchi’.

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