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| SNAP FRIED CALAMARI STEAK |
| Serving Size: 5 |
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| Ingredients |
1 cup flour
1 cup egg
1 cup chic pea flour
salt and pepper
2 cups lobster stock
pinch saffron
1 1/2 cups smoke tomato puree
2 cups lamb lettuce
1/4 cup balsamic vinaigrette
2 tablespoons chive oil
5 each Lemon wedge
5 ounces lime caper remoulade
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| Methods |
Bring lobster stock to a boil, turn down to simmer, add smoked
tomato puree, and saffron, add salt and pepper to taste.
Salt and pepper calamari, salt and pepper chick pea flour.
Dredge calamari in flour, then egg, then chic pea flour.
Deep fry at 350 until golden brown.
Pour saffron broth on plate, place calamari on top.
Dress lamb lettuce with balsamic vinaigrette, salt and pepper,
place on top of calamari.
Garnish corner of the plate with a lemon wedge.
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