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Squid In Mustard And Ginger Sauce
* Exported from MasterCook *
Squid In Mustard And Ginger Sauce
Recipe By : Jeff Smith
Serving Size : 2 Preparation Time :0:00
Categories : Squid First
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Squid
1/2 cup Basic Chicken Stock -- * see note
(or use canned, not bouillon)
1/2 cup Dry white wine
1/4 cup Whipping cream or half-and-half
1/2 teaspoon Grated fresh ginger
1 tablespoon Butter
1 tablespoon Flour
Salt -- to taste
Black pepper, freshly ground -- to
1 tablespoon Dijon mustard
* Note: See the "Basic Chicken Stock" recipe which is included in this
collection. 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. I also save the tentacles, though not the head, for other dishes.
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. This is a wonderful
dish for a first course. It is very rich. This recipe serves 2 to 3 as a
first
course. Comments: Squid is probably the most maligned fish from the sea.
You
remember the great stories from Jules Verne's classics about gigantic squid
that
swim under the sea. What
a horrible fright to put upon the squid lovers of the world.
While it is true that squid grow to great length, the kind you and I buy
in a
fish market, either frozen or fresh,
are little rascals about 5 or 6 inches long. They are easy to clean. This
one has you wondering, doesn't it? Wait till you taste it. You will love it.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-24-1991 issue -
The Springfield Union-News Formatted for MasterCook II by: Joe Comiskey {*
Prodigy Service ID # JPMD44A} on 10-11-1995
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Suggested Wine: Chenin Blanc
Nutr. Assoc. : 0 0 0 0 1616 3366 0 0 0 0 0 0
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