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Squid in Mustard and Ginger Sauce

 

This is a wonderful dish for a first course. It is very rich.
34

Yield

2

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 335g (11.8 oz)
Amount per Serving
Calories 59053% of calories from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 648mg 216%
Sodium 917mg 38%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 87g
Vitamin A 14% Vitamin C 17%
Calcium 12% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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