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Ink SauceTheWorldWideGourmet.com

Flavors of France

Total time: more than 2 hr

Preparation time: 25 minutes
Marinating time: 24 hours
Cooking time: 2 hours

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:73.6 kcal

Proteins:6.8 g

Fats:0.3 g

Carbohydrate:2.8 g

Fibers:0.3 g

Sugar:0.8 g

Cholesterol:45.1 mg

Sodium:152.4 mg

Calcium:44.4 mg

Energy:305 kcal

Proteins:28.1 g

Fats:1.3 g

Carbohydrate:11.4 g

Fibers:1.2 g

Sugar:3.5 g

Cholesterol:186.7 mg

Sodium:631 mg

Calcium:183.9 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

baby squid

1000

ml

red wine

200

g

onion

200

g

ripe tomatoes

3

cloves of garlic

20

g

tomato paste

5

ml

cracked pepper

1

sprig of tarragon

1

sprig of thyme, 1 bay leaf and some parsley stems

olive oil

arrowroot

have an additional packet of squid ink, if necessary

espelette chili

METHOD

Preparation - the day before

  1. clean the squid, reserving the ink sacs;
  2. wash the squid and cut them up;
  3. peel and crush the garlic;
  4. in a stainless steel bowl, marinate the squid with the garlic, bouquet garni and tarragon; pour the red wine over top; refrigerate for 24 hours.

Preparation - the day of serving

  1. drain the squid, reserving the liquid; separate the aromatic ingredients from the squid;
  2. peel the onion and slice thinly; set aside;
  3. dice the tomato; set aside;
  4. bring the red wine to a boil in a saucepan; set aside;
  5. heat a little olive oil in a skillet and sauté the squid briskly; drain;
  6. in a large pot, heat some olive oil; add the onions and cook without browning; add the aromatic garnish from the marinade and the diced tomatoes; cook for a few minutes; add the squid and red wine; bring to a boil and simmer for 90 minutes.
  7. before straining the sauce, add the cracked pepper and armagnac; infuse for 10 minutes, then strain;
  8. thicken the sauce with a little arrowroot dissolved in red wine; cook gently and remove from the heat; add the ink and whisk to emulsify;
  9. add a little Espelette chili; pour into each plate and place the fish on top.

WINE SUGGESTIONS

Pinot Noir

Chardonnay

Riesling

CHEF'S NOTES

An original recipe from Jean-Marie Gautier of the Hôtel du Palais, Biarritz

The ink sauce is served with Red Mullet Fillets and Risotto.



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