Potatoes Amandine Princess and summer snack squid
Potatoes Amandine Princess and summer snack squid
A recipe imagined by Lionel Hénaff (The Rose Garden of Bel Air in Pluguffan) of the Brotherhood of Toques of the potato.
For 4 people / cooking: 40 min
Ingredients:
8 potatoes Princess Amandine®
4 squid means cleaned by the fishmonger
2 tablespoons of small black olives
80 g chorizo
dried tomatoes
fresh basilic
clove garlic
olive oil
flower of salt
fresh thyme
Espelette pepper
Preparation:
Preheat the oven to 200 °. Wash, cut potatoes in 2 or 4 depending on the size keeping the skin. Remove the broiler pan from the oven.
Pour a drizzle of olive oil and a pinch of fleur de sel, arrange the potatoes flesh side on the broiler pan. Then put a dash of olive oil, a pinch of fleur de sel, some unpeeled cloves of garlic, slightly crushed, a few branches of fresh thyme. Bake for 35 to 40 minutes depending on the size of the potato.
Cut the squid in 4 to 6 beautiful pieces and cut the tentacles in half. Book. Cut the chorizo into small sticks.
When the potatoes are cooked, put the pan to heat: pour a drizzle of olive oil, brown the white and the tentacles squid less than a minute. Add a pinch of fleur de sel and a pinch of espelette pepper. At the last moment, add chorizo, olives, dried tomatoes and chopped basil.
Mix the potatoes with the pan friedsquid so that everything is harmonized. Serve hot and serve with a rocket salad seasoned with olive oil and balsamic vinegar.
Frédérique Hénaff's advice, sommelier: serve with a white wine from 2008 Cuvée Allegro / Fougères / Alain Ollier or a 2007 Cheverny from Domaine des Huards.
