Satuéed squid with summer salad and bottarga
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- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
This seafood salad is finished with bottarga, a culinary delicacy made from salted and cured fish roe.
Ingredients
For the sautéed squid
For the summer salad
Method
To make the sautéed squid, heat a frying pan on high heat. Once hot add the squid and dry fry for 1–2 minutes until cooked.
Put the cooked squid into a large bowl and add the chilli, garlic, olive oil, lemon zest and juice and toss to coat. Season well with salt and pepper.
To make the summer salad, put the chicory, fennel, courgette, rocket and lovage in a large bowl and mix well.
In a separate small bowl, whisk together the olive oil and white wine vinegar. Just before serving, dress the salad with the olive oil dressing.
To serve, put the dressed salad on a serving plate. Top with the cooked squid and grate over the bottarga.
