Salad of Squid, Red Vein Sorrel, Bavette of Beef, Sautéed Calamari, Miso Dressing

Scott Fricker

Scott Fricker

30th March 2012
Scott Fricker

Salad of Squid, Red Vein Sorrel, Bavette of Beef, Sautéed Calamari, Miso Dressing

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Cuttlefish sheetsBlend the cuttlefish and squid inkPass through a drum sieveAdd salt and lemon Put a ...

Ingredients

  • Cuttlefish sheets
  • 100g Cuttlefish
  • 1.5g squid ink
  • 1.5g salt
  • 5g lemon juice
  • Miso Dressing
  • 30g lime juice
  • 10g miso
  • 1 lime zest
  • 5g soya sauce
  • 150g vegetable oil
  • 15g honey
  • Calamari
  • 125g
  • 5g butter
  • Lemon juice to taste
  • Vegetable oil to cook
  • To build the dish
  • 80g of torn Bavette of beef
  • 10 sprigs of chickweed
  • 15 pieces of red vein sorrel

Method

Cuttlefish sheets
Blend the cuttlefish and squid ink
Pass through a drum sieve
Add salt and lemon
Put a spoonful of the mix into a long vac pac bag and roll through a pasta machine on number 2.5
Seal and cook in a water bath at 70?c for 2 minutes
Miso Dressing
Blend all ingredients and add oil slowly until emulsified to a vinaigrette
Calamari
Cut calamari into strips
Put the vegetable oil into a very hot pan and drop in the calamari, add the butter and lemon juice to taste cook for 10 seconds and remove
To build the dish
Lay out cuttlefish sheet arrange ingredients and drizzle with citrus oil to serve

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.