Sous Vide Squid Tagliatelle with Ceps Recipe - Great British Chefs
Paul Foster’s sous vide squid recipe combines the delicacy and sweetness of squid with the earthy flavours of ceps (also known as porcini mushrooms) and king oyster mushrooms.Cooking the squid sous...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 1 squid, jumbo - roughly 30cmx6cm
- 300g of dried ceps
- 2 ceps, medium, cut into 1cm dice
- 1 banana shallot, brunoise
- 1 tsp chopped thyme
- 50ml of sherry vinegar
- 400ml of brown chicken stock
- 100g of butter
- 2 king oyster mushrooms, large
- horseradish, wild and peeled
- watercress
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