GREMOLATA-CRUMBED CALAMARI & ANCHOVY TARTARE - Cuisine Magazine - From New Zealand to the World
GREMOLATA-CRUMBED CALAMARI & ANCHOVY TARTARE Boulcott Street Bistro Serves 6 Preparation 1 hr Cook 5 min Ingredients FOR THE GREMOLATA-CRUMBED […]
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Ingredients
- 2 cloves garlic, finely chopped
- zest of 2 lemons
- 20g flat-leafed parsley, chopped
- 500g fine breadcrumbs
- 1kg calamari tubes (Rex uses the thicker U10 size squid tubes. Defrost then leave to dry out in the fridge overnight)
- 2 tablespoons canola oil
- vegetable oil, for frying
- 2 egg yolks
- ½ teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar
- 325ml canola oil
- 1 free-range egg, hard-boiled, yolk only
- 2 anchovies, finely chopped
- 50g cornichons, chopped
- 30g capers, rinsed and chopped
- 15g chopped flat-leaf parsley
- 15g chives, finely chopped
- 30g shallots, peeled and finely chopped
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