Squid cooked sous vide with tarragon and lemon
Sous vide cooking is not only a great way to make the squid super tender, but also gives the squid flavour during cooking. You can vary easily on this technique! Makes 1kg.
🍳 Cook: 2 min🍽️ Makes 1
Ingredients
| 1 kg | squid |
| — | coarse salt, as needed |
| 1 | preserved lemon |
| 2 sprigs | tarragon |
| 2 sprigs | thyme |
| — | olive oil, as needed |
Instructions
- Clean the squid as described in the basic recipe.
- Rub the squid with salt and infuse for one hour.
- Remove the skin of the preserved lemon and then remove the white membrane.
- Place the squid in a vacuum bag with the preserved lemon, tarragon, thyme, and olive oil and pull vacuum.
- Cook in the sous vide bath at 63°C for at least two hours.
Serving suggestions:
- Serve with risotto and stewed fennel.
- Use in a dish with components of tomato, sweet pepper, and couscous.
- Use in a dish with components of olive, feta, and garlic.