Ingredients
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Ingredients for the carrot purée
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3 carrots, sliced
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1 glass orange juice
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1 glass water
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1 Star Anise
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Sea Salt
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Ingredients
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1 large squid from one of the Blue Island Fish Markets.
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1 teaspoon chives, finely chopped
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6 baby carrots, boiled in salted water
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1 bowl green salad leaves
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1 small bowl roasted cashews
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Sea salt
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Ground black pepper
Instructions
Purchase the cleaned squid from one of the Blue Island Fish Markets.
Put the carrots, orange juice, water, salt and star anise in a small saucepan. Boil for 20 to 25 minutes, until the carrots are soft. Drain using a colander and save a small amount of the liquid. Then remove the star anise and pour the mixture into a blender. Top up with a little of the stock and blend. Season it with salt, if necessary.
Cut the squid in half and then lengthwise. With a sharp knife, score the outside and season with salt and pepper. Heat a non-stick frying pan over a high heat, put in the squid one by one and press them gently for 15 seconds with a spatula. Let the squid curl up. Cook for another 2 minutes and remove from the pan.
Finally, pour 1 tablespoon of olive oil into the same pan and fry the carrots. Season with salt and pepper, and add a few chives.
Serve the carrot purée, squid, small carrots, a few green salad leaves and cashews.
Bon appétit!
By Chef Christos Noel Bassil
