Squid with Cornish salami and fennel

‘This goes down a storm at Outlaw’s Fish Kitchen, and we add purple sprouting broccoli in season,’ says James Lean
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Squid, Cornish salami and fennel recipe

James Lean of Outlaw’s Fish Kitchen in Port Isaac shares his stunning squid recipe with Cornish salami

outlaws.co.uk

Serves    4

Supported by

FOOD Magazine issue 187
  • You will need
  • Method
  • Squid 2, cleaned and cut into rings, tentacles reserved
  • Fennel bulbs 1, trimmed and thinly sliced
  • Cornish salami 100g, cut into strips
  • Large orange 1, peel and pith removed and segmented
  • Light rapeseed oil for cooking
  • Cornish sea salt
  • Chives 2 tsp, finely chopped

For the dressing

  • Fresh orange juice 300ml
  • Lemon juice 2 tsp
  • Olive oil 20ml
  1. To make the dressing, bring the orange juice to the boil in a non-aluminium pan and reduce by two thirds, then remove the pan from the heat and whisk in the lemon juice and olive oil.
  2. Pre-heat a non-stick frying pan over a medium heat.
  3. When the pan is hot add a drizzle of oil. Season the squid with salt and carefully place in the pan.
  4. Cook for a minute until lightly coloured, turning once.
  5. Once the squid is cooked, remove the pan from the heat and add the sliced fennel and salami to warm through.
  6. Add the orange segments, orange dressing and chopped chives to finish.

You will need

  • Squid 2, cleaned and cut into rings, tentacles reserved
  • Fennel bulbs 1, trimmed and thinly sliced
  • Cornish salami 100g, cut into strips
  • Large orange 1, peel and pith removed and segmented
  • Light rapeseed oil for cooking
  • Cornish sea salt
  • Chives 2 tsp, finely chopped

For the dressing

  • Fresh orange juice 300ml
  • Lemon juice 2 tsp
  • Olive oil 20ml

Method

  1. To make the dressing, bring the orange juice to the boil in a non-aluminium pan and reduce by two thirds, then remove the pan from the heat and whisk in the lemon juice and olive oil.
  2. Pre-heat a non-stick frying pan over a medium heat.
  3. When the pan is hot add a drizzle of oil. Season the squid with salt and carefully place in the pan.
  4. Cook for a minute until lightly coloured, turning once.
  5. Once the squid is cooked, remove the pan from the heat and add the sliced fennel and salami to warm through.
  6. Add the orange segments, orange dressing and chopped chives to finish.
Supported by
The Alverton Truro
Indy Coffee Box

‘This goes down a storm at Outlaw’s Fish Kitchen, and we add purple sprouting broccoli in season'

Supported by
The Alverton Truro

Supported by

The Alverton Truro
Supported by
FOOD Magazine issue 187

Supported by

FOOD Magazine issue 187
Supported by
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