Best 3 Encornets Farcies Stuffed Small Squid Recipes
Are you preparing for a special dinner at home and searching for an exquisite seafood dish that will impress your guests? If so, look no further than "encornets farcis," a mouthwatering culinary masterpiece featuring tender stuffed small squid. This classic French dish combines the delicate flavors of the sea with a medley of aromatic herbs, succulent fillings, and a rich, flavorful sauce. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
ENCORNETS FARCIES - STUFFED SMALL SQUID
Make and share this Encornets Farcies - Stuffed Small Squid recipe from Food.com.
Provided by annemieke.blondeel
Categories Squid
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Clean your squids, keeping the tentacles. Drain squid well.
- Start the filling: sweat 1 finely chopped onion in olive oil for 5 minutes, set aside to cool.
- Put on the sauce: finely mince the other onion, the garlic and the peppers (I blitz the lot in the mixer).
- Heat a good slurp of olive oil in a casserole, add onion/pepper mixture and sweat for 5 minutes. Add tomatoes, chopped, bouquet garni, pepper, salt, teaspoon of sugar and 2/3 of the white wine. Bring to the boil, and simmer for 20 minutes.
- Prepare stuffing: chop tentacles finely, and mix with sausagemeat, crumbled dried chilli, chopped parsley, cooked onion, pepper, salt, and remaining white wine.
- Stuff squids with this mixture and put into ovenproof dish in one layer. Remove bouquet garni from sauce, pour hot tomato sauce over squids, and bake, uncovered, in the middle of the oven at 180C for 1 hour.
- Serve hot or cold, with a green salad and some rustic bread.
Nutrition Facts : Calories 1066.9, Fat 71.9, SaturatedFat 20, Cholesterol 717.5, Sodium 1903, Carbohydrate 28, Fiber 4.7, Sugar 11.4, Protein 70.6
STUFFED SQUID
Stuffed Squid with Sautéd shrimp, tentacles and vegetables like sweet turnips, celery and tomatoes. You can put any stuffing you prefer, from ground meat, seafoods to any vegetables you want. Then after Sautéing and stuffing, your choice of frying or baking.
Provided by pinoyhapagkainan
Categories One Dish Meal
Time 46m
Yield 3 large squid, 3 serving(s)
Number Of Ingredients 14
Steps:
- Pull the head and squeeze to remove the ink sack and set aside.
- Remove both eye and the beak in the center of the tentacle.
- Marinate the squid in soya sauce, lemon juice, salt and pepper for 30 about Minutes.
- Put the head in boiling water and cook until tender, then chop into small pieces.
- Heat oil in a pan, then add garlic,onion, tomato, chopped tentacles and shrimp,and sautéd for few minutes.
- Season with salt and pepper, add flour mixture keep stirring . Cook for another 2 minutes. Set aside. Let cool.
- Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
- Heat up another wok; add oil and shallow fry squid for 3 minutes on each side.
- Cooking Tips :.
- For dipping sauce, combined soya with lemon juice and birds eye chilli.
- You can add or use fish sauce instead of salt.
- For thicker sauce, combine 3 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp balsamic or Chinese black vinegar, 2 tsp honey and a small ginger finely chopped.
SQUID STUFFED WITH LOBSTER
Fred worked at Toqué! in the early 1990s, and one of his many tasks was cleaning squid. Every so often, the Anglophone sous chef would order from the Quebecois fishmonger at La Mer, and one day "15 pounds" of squid was heard as "50 pounds." That week Fred cleaned 150 pounds of squid. He couldn't smell squid for about ten years without feeling sick, but he's back on the squid train now. The only way he can bear it, though, is filled with lobster and cooked in lobster juice.
Yield Serves 4
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil, add the lobster, and cook for 5 minutes. Pull the lobster out of the pot, discard the water, and chill the lobster.
- Shell the lobster, keeping as much meat as possible. Dice the meat into 1/4-inch (6-mm) cubes, and keep the shells. Set both aside.
- Bring a small pot of water to a boil, add the pasta, and boil for about 4 minutes, or until shy of al dente. Drain and transfer to a decent-size bowl.
- Add the lobster meat, tomato sauce, mayo, Tabasco, Pernod, and parsley to the pasta and stir to mix. Season with salt and pepper and set aside.
- Crush the lobster shells into 1-inch pieces. In a sauté pan, sauté the shells in a film of olive oil over medium-high heat until the lobster water is gone from the shells. Add the water and unsalted butter and simmer over medium heat for about 20 minutes. Don't let it become dry, but almost dry. You should have about 1/2 cup (125 ml) liquid. Strain the liquid and set aside.
- Preheat the oven to 425°F (220°C). Stuff the pasta mixture into the squid tubes, and seal the open end of each tube with a couple of nonmentholated toothpicks. Just stick them right across the opening, pinching the tentacles into the opening. Lay the stuffed beauties side by side in a baking dish or baking pan. It should be a snug fit so the pan is less likely to dry out. Pour the strained lobster juice over them, then top with a few pats of escargot butter and the bread crumbs.
- Bake for about 15 minutes, or until bubbly. Remove the toothpicks and serve with a handful of olive oil-dressed cress (greens) on each plate.
- Wear gloves; many people have contact allergies to squid. Clean the squid in the sink under cold running water.
- Rip off the head. It's the part from which the legs hang down.
- Pinch away the beak. It's on the center, nestled among the legs.
- Slide out the blades. There are two of them, plasticlike, along the inside of the tube.
- Peel off the dark skin.
- Rinse the squid well, inside and out, to eliminate all traces of mucus and sand.
Tips:
- Mise en Place: Before starting, ensure all ingredients are prepped and measured. This will make the cooking process smoother and more efficient.
- Clean the Squid Properly: Clean the squid thoroughly, removing the head, tentacles, and innards. Rinse the squid bodies thoroughly to ensure no impurities remain.
- Stuffing the Squid: When stuffing the squid, do not overfill them, as this may cause them to burst during cooking. Fill them to about ⅔ of their capacity, leaving some room for expansion.
- Secure the Openings: After stuffing the squid, use toothpicks or skewers to secure the openings. This will prevent the stuffing from spilling out during cooking.
- Cooking Method: You can cook the stuffed squid using various methods, such as baking, frying, or grilling. Adjust the cooking time and temperature according to the chosen method.
- Serve Immediately: Once cooked, serve the stuffed squid immediately. This will ensure that they are enjoyed at their best, with a crispy exterior and tender, flavorful interior.
Conclusion:
With careful preparation and attention to detail, stuffed squid can be a delightful dish that showcases the unique flavors of the sea. By following these tips and experimenting with different stuffing variations, you can create a dish that will impress your family and friends. So, gather your ingredients, embark on this culinary adventure, and savor the deliciousness of stuffed squid!
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