Flash fried squid, onion broth

Start with the broth by cutting 3 onions and a red paprika. Sweat them in some olive oil, add a laurel leaf and 250 cl chicken stock. 

Pre-heat the oven at 200°C.

Then slice the sacs of  4 squid into thin strips. Season with pepper, salt, coriander powder and chili powder. Flash fry the fish in olive oil, in small batches, 12 seconds at the time. Cool and then marinate in 1 tbsp olive oil, 1/2 tbsp soy sauce, 1 tsp mirin, the zest of a lime and the cut green of 2 spring onions.

Slice a french bread, put them in the oven for about 10 minutes.

Mix 1 tbsp Greek yoghurt, 2 tbsp mayo, 1 crushed clove of garlic and 1 tbsp chives and spread on the bread.

Pour the broth through a sieve, add a glug of red wine vinegar and a tbsp olive oil, whisk and reduce till it thickens.

Serve as shown with the toast. Finish with some more zest of lime.

Recipe by Michael Vrijmoed

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