Grilled Squid with Lentil Ragout and Onion Oil
Main Dishes | Author's cuisine
⏳ Time
15 minutes + 3 hours
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe by John Smith and Michael Johnson for a restaurant called The Kitchen.
Ingredients
- Squid - 2.1 oz
- Lentils - 2.5 oz
- Garlic - 1 clove
- Vegetable Oil - 11 fl oz
- Rice Vinegar for Sushi - 0 fl oz
- Soy Sauce - 1 fl oz
- Mild Chili Spice - 1 piece
- Grated Ginger Root - 1 tablespoon
- Cilantro - 0.7 oz
- Scallions - 2.8 oz
Step by Step guide
Step 1
Prepare the onion oil by washing and drying the green onion stalks. Separate the white part and cut the green tops in half.
Step 2
Gently run a fork along the green scallions, creating 'scratches'.
Step 3
Place all the onion parts in a saucepan, add 250 ml of vegetable oil, and set over low heat. Allow the oil to heat until it bubbles, then cook for 10–15 minutes, watching as the color of the onion changes from green to a brownish hue.
Step 4
Allow the oil to cool, strain it through a fine sieve, and transfer it to an airtight container. In this form, the oil can be stored for 3 months.
Step 5
Soak the lentils for 3 hours, then drain the water and sauté the lentils in vegetable oil for 2–3 minutes.
Step 6
Clean the squid by removing the membranes, rinse it, and marinate in vegetable oil, adding chopped chili pepper, ginger, soy sauce, cilantro, and black pepper to the marinade.
Step 7
Grill the squid on a well-heated grill for 2–3 minutes on each side.
Step 8
Place the lentils on a plate, then top with the squid. Drizzle generously with onion oil. Garnish with slices of chili pepper and finely chopped cilantro.
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