Baby squid stuffed with salmon and prawns

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the cooking stock

  • 1 tbsp olive oil
  • 2 banana shallots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 100g/3½oz prawn shells
  • 250g/9oz salmon skin and scraps
  • 1 tbsp miso paste
  • 500ml/18fl oz fish stock
  • salt

For the stuffed baby squid

  • 100g/3½oz salmon fillet, skinless
  • 1 free-range egg white
  • 250g/9oz raw prawns, chopped
  • 1 tsp chopped fresh tarragon
  • ½ tsp lemon zest
  • pinch cayenne pepper
  • 2 tsp olive oil
  • 2 shallots, finely chopped
  • 4 okra, trimmed
  • 1 tsp white wine vinegar
  • 6 whole baby squid, prepared by your fishmonger
  • 1 tbsp pine nuts, toasted, to garnish
  • salt

For the butter sauce

  • 75ml/2½fl oz white wine vinegar
  • 100ml/3½fl oz white wine
  • 150g/5½oz unsalted butter, cut into small pieces
  • 2 tbsp finely shredded fresh basil
  • squeeze lemon juice