less than 30 mins
10 to 30 mins
By Matt Tebbutt
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
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
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
For the cooking stock, heat the oil in a large saucepan and sweat the shallots, celery and prawn shells. Add the fish scraps, miso and stock and season with salt. Bring to a simmer and cook for 20 minutes. Strain and keep warm.
For the stuffed baby squid, blitz the salmon and egg white in a food processor or blender to form a paste. Transfer to a bowl and stir in the prawns, tarragon, lemon zest and cayenne pepper. Leave in the fridge for 10 minutes to firm up.
Heat the oil in a frying pan and sweat the shallots for 5 minutes, or until softened. Stir the shallots into the prawn mixture.
Meanwhile, rub the okra with some salt and the vinegar. Leave to rest for 10 minutes and then blanch in a saucepan of boiling water. Remove with a slotted spoon and leave to cool. Cut into thin slices and set aside.
Spoon the prawn mixture into the squid bodies and secure the opening with a cocktail stick. Bring the cooking stock back to the boil in a large saucepan and add the stuffed squid. Poach for 4–5 minutes, or until cooked through.
For the butter sauce, place the vinegar and white wine in a small saucepan over a medium heat. Cook until reduced by half and whisk in the butter. Stir in the basil and lemon juice.
Slice the poached squid in half lengthways. Spoon the sliced okra and pine nuts into a serving bowl, top with the squid and spoon over the butter sauce. Serve immediately.