Squid isn’t a common ingredient in Danish kitchens, but here it’s paired with grilled romaine lettuce in a version that everyone can enjoy. This recipe was developed by Christian F. B. Puglisi, chef and restaurateur at Bæst and Mirabelle.
The recipe is divided into steps, but you can prepare both the romaine lettuce and squid simultaneously, as Christian Puglisi does in the video. If you’re scaling up the recipe, make the most of the large griddle by filling it with romaine lettuce.
See the recipe in Danish here
Ingredients
Serves 2
250 g Danish squid
2 hearts of romaine lettuce
2 garlic cloves
1 tbsp capers
2 tbsp breadcrumbs
A handful of basil
2 tbsp clarified butter – or use a neutral oil
Lemon
Salt
Instructions
Grilled Romaine Lettuce
Slowly heat up a griddle to medium/high heat.
Cut the base off the romaine lettuce and slice each head in half.
Add 1 tbsp clarified butter to the griddle once hot, followed by the romaine lettuce, flat side down. Sprinkle with salt.
When one side is golden brown and caramelised, flip the lettuce and cook briefly on the other side, then remove from the griddle.
Squid
Prepare and clean the squid, ensuring you have a neat piece. Slice the squid into smaller pieces and score the surface in a crosshatch pattern – see the video for guidance.
Finely chop the garlic and crush the capers.
Heat a pan until very hot. Add 1 tbsp clarified butter and let it heat up.
Add the squid to the searing hot pan, sprinkle with salt, and let it cook.
Add the capers and garlic, and quickly sauté the squid.
Remove the squid from the pan.
Plating
Cut the grilled romaine lettuce into large pieces. Toss with the squid and a little lemon juice.
Plate and garnish with breadcrumbs, more lemon juice, and fresh basil.
