Baby squid in vinegar marinade with hibiscus and bergamot
Squid prepared on the plancha grill, marinated with chilli and garlic, bathed in a delicate hibiscus and bergamot vinegar sauce for a floral and tangy taste.
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Ingredients
From Oliviers & Co
3 tbsp of Summer olive oil
2 tbsp of delicate hibiscus and bergamot vinegar
2 tbsp of soy sauce
A mix of peppers
From the market:
800g of small squid (heads and rings)
2 cloves of garlic, minced
1 bunch of flat parsley, chopped
1 lemon, cut into quarters
Instructions
Mix the yoghurt and 1 tbsp of crème fraîche. When the mixture is smooth, add 2 tbsp of lemon cream.
Fill 4 small ice lolly moulds with the mixture and place in the freezer.
Repeat the operation, but this time replace the lemon cream with pistachio cream. Pour the mixture into the remaining moulds and place in the freezer.
Leave to set for at least 4 hours.
1 hour before serving, wash and hull the strawberries, then blend them with the sparkling water, lemon juice, cane sugar and mint and lime vinegar.
Place in the fridge until serving.
Divide the strawberry soup among 4 bowls, drizzle with a little aromatic lemon oil and serve with the dipped ice lollies.
Bon appétit !