Fresh Fish
Recipes
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Method
A simple and vibrant surf and turf dish with excellent flavours
Squid Salad with ‘nduja and Crème Fraiche
SERVES 4
TIME 45 MIN
DIFFICULTY = EASY
500g of squid, cleaned BUY ONLINE
2 lemons, juice only
Sea salt
Pork & 'Nduja Meatballs
200g of 'nduja
100g of pork mince
1 shallot, finely diced / grated
50g of breadcrumbs
Olive oil
Croutons
2 slices of sourdough bread
25ml of olive oil
2 pinches of sea salt
Vinaigrette
25ml of Chardonnay vinegar
75ml of extra virgin olive oil
sea salt
Salad
30g of frisée lettuce
5g of fresh chervil
20g of pea shoots
2 spring onions, finely sliced
To Finish
200g of crème fraîche
Clean the squid and cut the bodies into evenly sized 1/2cm ringlets. Bring a pan of salted water to the boil and add the lemon juice. Drop the squid in for 30 seconds, strain and refresh in ice cold water. Remove from the water and store in the fridge until required
For the 'nduja balls, mix the shallots with the 'nduja and sausage meat. Add the breadcrumbs, mix well and form into 20g balls Place a frying pan over a medium-
For the croutons, cut or tear the sourdough into bitesize chunks. Mix with the olive oil, season with salt and place into a preheated oven set to 180˚C/gas mark 4 for 10-
For the vinaigrette, combine the vinegar, salt and oil in a bowl, or container with lid. Whisk or shake until combined. Taste and adjust the seasoning accordingly
To prepare the salad, pick out the bright green frisée leaves and combine in a bowl with the sliced spring onion, picked chervil leaves and pea shoots. Just before serving, add the croutons and dress to taste
Pan-
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01261 861204
Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NA T : 01261 861204 E : info@downiefish.co.uk