Sous Vide Squid Tagliatelle and Cep Ragu | Recipe by sousvidetools.com | sousvidetools.com
A novel way to serve squid, and thanks to the sous vide cooking method you're guaranteed perfection every time!
Ingredients
- 1 squid, jumbo – rough 30cm x 6cm
- 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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