Ingredients
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For the Breaded Squid:
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400g cleaned Squid from one of the Blue Island Fish Markets
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200g egg white
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120g hard flour
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300g sliced bread, hand grated
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4g ground fennel seed
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Sunflower oil (for frying)
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Salt
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Parsley leaves (for garnish)
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For the Tarama Sauce:
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75g fish roe, white
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90g onion, finely chopped
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250g sunflower oil
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30g olive oil
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50g cold water
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10g lemon juice
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10g caper
Instructions
For the Breaded Squid:
Wash and then dry the squid on absorbent paper.
Mix the flour and fennel seed in a bowl.
Salt the squid and roll it in the flour, then the egg white and then the breadcrumbs.
Cook in a frying pan with ample sunflower oil, on a medium to high heat.
Remove and drain on absorbent paper.
Garnish with parsley leaves and serve with the tarama sauce.
For the Tarama Sauce:
Mix the olive oil and sunflower oil in a jug.
Put the remaining ingredients into a blender and blend until smooth.
Continue blending, adding the oil to the mixture very slowly at first, almost drop by drop, until the sauce begins to thicken and then with a continuous flow.
If necessary, change the texture of the fish roe sauce with cold water.
Bon appétit!
