Squid in Mustard & Ginger Sauce
This is a wonderful dish for a first course. It is very rich.
Yield
2 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
squid
|
|
| ½ | cup |
chicken broth
|
|
| ½ | cup |
white wine
dry |
*
|
| ¼ | cup |
heavy whipping cream
or half and half cream |
|
| ½ | teaspoon |
ginger
fresh, grated |
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | tablespoon |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
squid
|
|
| 118 | ml |
chicken broth
|
|
| 118 | ml |
white wine
dry |
*
|
| 59 | ml |
heavy whipping cream
or half and half cream |
|
| 2.5 | ml |
ginger
fresh, grated |
|
| 15 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 15 | ml |
dijon mustard
|
|
Directions
Clean and cut the squid into circles.
You simply cut off the head of each and remove the filling from the tube, or body.
Don't forget the plasticlike backbone of the squid.
You will find it within the tube of the fish while you are digging around.
Rinse the tubes and you are ready to begin.
Bring the stock, wine and cream to a heavy simmer and allow to reduce by one-third.
Add the ginger and the roux which you made by cooking the 1 tablespoon flour in 1 tablespoon butter.
Cook the sauce, stirring, until thickened.
Taste for salt and pepper. Careful with the pepper; little, if any, is needed.
Stir in the mustard.
Add the squid and cook just until the squid are tender, about 5 minutes.
Serve in small boats or bowls with plenty of good French bread for sopping up the very rich sauce.
