A delicious and light dish with fried squid, puréed cauliflower, cabbage shoots and a vinaigrette with apple, shallot, soy and lime. Here we use cabbage shoots from jersey cabbage, but other types of cabbage or kale also works well. If you cannot find cabbage shoots, the larger leaves can also be used. Be sure to tear or cut them into smaller pieces before use.
½ small cauliflower
2 dl milk
½ - 1 dl cream
400 g cleaned squid
Oil for frying
200 g cabbage shoots
Salt and pepper
1 tbsp. peeled apple in small cubes
1 tbsp. small diced shallots
2 tbsp. soy sauce
1 tbsp. lime juice
1/2 tbsp. sugar
1 tsp. sesame oil
Step by step
Cut cauliflower into small florets and cook until tender in milk. Sift off the liquid and blend to a fine puree together with cream. Season to taste with salt and pepper.
Cut off the squid arms - if they are very large, they can be divided into smaller pieces. Scrape the body and cut it into smaller pieces.
Fry the squid in oil on a very hot pan for about 60 seconds. Season with salt and pepper and set aside.
Now fry the cabbage shoots in the same pan for approx. 2 minutes. Season them with salt and pepper.
Arrange the cabbage, squid and cauliflower purée in deep plates and top with the vinaigrette.
Put all the ingredients in a bowl and stir until the sugar has dissolved.