Squid Stuffed with Halibut and Trout with Beurre Blanc Sauce

Main Dishes | Mediterranean cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Squid stuffed with halibut and trout with beurre blanc sauce

Ingredients

Squid - 4 pieces
Smoked haddock fillet - 8.8 oz
Halibut - 8.8 oz
Frozen green bean pods - 3.5 oz
Onion - 1 piece
Chicken Egg - 1 piece
Chopped Sage Leaves - 0.4 oz
Garlic - 2 cloves
Dry White Wine - 4 fl oz
Meyer Lemon Juice - 1 tablespoon
Butter - 7.1 oz
Ground Black Pepper - to taste
Salt - to taste
Vegetable Oil - to taste

Step by Step guide

Step 1

First, prepare the filling: finely chop the salmon and halibut fillets, add the egg, salt, ground black pepper, parsley, and cooked peas. Mix everything together. Stuff the squid with the prepared filling. To prevent the filling from spilling out during cooking, secure the opening of the squid with a toothpick.

Step 2

Heat a frying pan, pour in the vegetable oil, and grate the garlic into it using a fine grater. Place the stuffed squid in the pan with the garlic and fry them on each side until golden brown.

Step 3

Transfer the fried squid to a baking dish, add the wine, cover with foil, and simmer in the oven at 180°C for 20-25 minutes.

Step 4

When the squid is ready, prepare the beurre blanc sauce. Finely chop and place one small onion in a saucepan, and pour in the juice that resulted from simmering the squid. Add lemon juice and ground black pepper. Reduce the mixture almost completely over medium or high heat. Cut the butter into 3 cm cubes. Lower the heat to minimum and start adding 2-3 cubes of butter to the mixture, stirring constantly. The saucepan can be periodically removed from the heat to prevent the mixture from overheating. Continue adding all the butter in this manner. The resulting sauce should have a creamy consistency. If the sauce looks too thin or separates, it means it has been overheated. In this case, remove the saucepan from the heat and place it on a cool surface. Continue adding the butter in small portions until the sauce reaches a creamy consistency.