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Pan fried squid with cod brandade and red pepper compote Recipe

Pan fried squid stuffed with cod brandade and served with a red pepper compote.

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Pan fried squid with cod brandade and red pepper compote Recipe
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Recipe rating  (10 vote(s)) :
10 vote(s)
  • Preparation  30mins
  • Cooking time  0mn
  • Rest time  0mn

Ingredients ( pour people)

  • Baby squid(s) : 300 g
  • Cod steak(s) 150g : 2 whole
  • Desiree potato(es) : 300 g
  • Garlic clove(s) : 1 whole
  • Fresh thyme : 2 sprig
  • Rosemary sprig(s) : 1 whole
  • Saffron thread(s) : 1 pinch(es)
  • Semi-skimmed milk : 300 ml
  • Fine salt : 4 pinch(es)
  • For the garnish(es)
  • Rocket : 200 g
  • Red pepper(s) : 2 whole
  • Red onion(s) : 1 whole
  • Olive oil : 15 ml
  • Balsamic vinegar : 10 ml
  • Fine salt : 2 pinch(es)


  • 1Prepare your squid by removing the head from the body and trimming away the innards. Make sure to remove the “beak”. Wash the tentacles and the inside of the body with cold running water until clean. Dry on some kitchen paper.
  • 2To make the brandade:
    Cook the potatoes in salted water until completely soft. Drain and mash with a potato ricer.
    Heat the milk with the saffron, garlic and thyme stalks. When the liquid comes to the boil add the cod and remove from the heat. Allow the fish to poach for 5 – 8 minutes until cooked.
    Mix the cooked fish with mashed potatoes and add a small quantity of the poaching liquid so as you get a smooth paste. Check the seasoning and your brandade is ready.
  • 3For the red pepper compote; peel and dice the red onions and the red peppers and sweat in a sauce pan with olive oil until completely soft. Add the balsamic vinegar, check the seasoning and puree until smooth in the food processor. Add a pinch of sugar if it needs sweetening.
    Stuff the squid with the brandade and seal with a skewer. Heat a frying pan over a high flame and when hot add olive oil and pan fry the squid. Turn once and then add the tentacles and finish cooking in the oven for 3 minutes.
  • 4Serve the squid on a bed of rocket with a drizzle of the compote.

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Chef's tip

« You can also use tinned piquillo peppers for this recipe. »

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