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Method       

A beautiful way to cook squid, infused with rosemary



Squid with Rosemary and Chickpeas

SERVES 4

TIME 75 MIN + OVERNIGHT

DIFFICULTY = EASY

Rosemary Oil

50g of rosemary leaves

100ml of olive oil

1 pinch of salt


Squid Broth

300g of squid, cleaned   BUY ONLINE

1 carrot, chopped

1 stick of celery, chopped

1 onion, chopped

1 tbsp of white wine

1 sprig of thyme

1l water

1 tbsp of olive oil

Salt

Freshly ground black pepper


Seared Squid

200g of squid, cleaned

1 tbsp of olive oil

Shiso cress leaves, to garnish


Chickpeas

300g of cooked chickpeas

20g of onion, chopped

2g of curry powder

80g of vegetable stock

30g of extra virgin olive oil

1 pinch of salt



 




























Begin with the rosemary oil as this will need to strain overnight. Place the rosemary leaves, oil and salt in a blender and process for 5 minutes to combine


Line a sieve with muslin cloth and place over a bowl. Pour the rosemary oil into the cloth and leave to strain overnight in the fridge. After this time, squeeze out any remaining oil from the cloth then discard the rosemary. Reserve the flavoured oil until ready to serve


To make the squid broth, place a large pan over a high heat with a little oil. Add the prepared squid and fry for a few minutes until browned all over


Stir in the chopped vegetables and cook for a few minutes more until these are also coloured. Deglaze the pan with the wine and season well with salt and pepper


Add the thyme and cover the contents of the pan with the water. Allow the broth to simmer for 45 minutes


Meanwhile, put another pan over a medium heat. Add the extra virgin olive oil and chopped onion for the chickpeas and sauté gently until softened


Once soft, stir in the chickpeas, curry powder and a pinch of salt then pour in the vegetable stock. Continue to cook for another 10 minutes, or until the chickpeas are soft and the liquid has reduced – the mixture will be fairly dry


Once soft, stir in the chickpeas, curry powder and a pinch of salt then pour in the vegetable stock. Continue to cook for another 10 minutes, or until the chickpeas are soft and the liquid has reduced – the mixture will be fairly dry


Place a frying pan over a medium heat with a little olive oil. Fry the squid pieces and tentacles for 1–2 minutes until golden brown – they will curl up in the heat


Just before serving, strain the finished squid broth through a sieve lined with a muslin cloth to create a clear soup

 

Add spoonfuls of the chickpea purée to each serving plate then arrange the seared squid around them. Season with some of the reserved rosemary oil, then pour over the hot broth. Garnish with a little shiso cress to serve


 






 





































 



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