Lemon Baked Squid

Name: Lemon Baked Squid
Yield: 4 servings
Ingredients: 1 cup fresh lemon juice; ¼ cup plus 1 tablespoon olive oil; ½ cup minced scallions; 8 cloves garlic, peeled and minced; 12 small whole squid, cleaned, tentacles finely chopped; ¾ pound cleaned squid, sacs cut into ¼-inch-thick rounds; 12 medium beets; 2 tablespoons balsamic vinegar; Salt and pepper to taste; 1 head garlic; 1 medium onion, peeled and thinly sliced; 1 small red onion, peeled and thinly sliced; 2 shallots, peeled and halved; 1 teaspoon fennel seeds; ½ teaspoon yellow mustard seeds; ½ teaspoon celery seeds; ½ cup cider vinegar; ¼ cup brown sugar; ½ teaspoon kosher salt; 1 teaspoon fresh ground pepper; 1 cup freshly made dry bread crumbs; 1 tablespoon minced basil leaves; 1 tablespoon minced parsley leaves; 1 tablespoon minced fennel leaves; 1 tablespoon minced chervil leaves

Recipe from West Street Grill

Adapted by Molly O’Neill

Published August 15, 1992

Total Time: 2 hours 30 minutes, plus 4 hours' refrigerated marination
Rating: (0)
Comments: Read comments

—Molly O'Neill

Featured in: FOOD; Tender Monsters

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Ingredients

Yield:Four servings

THE SQUID

1 cup fresh lemon juice
¼ cup plus 1 tablespoon olive oil
½ cup minced scallions
8 cloves garlic, peeled and minced
12 small whole squid, cleaned, tentacles finely chopped
¾ pound cleaned squid, sacs cut into ¼-inch-thick rounds

THE BEET SALAD

12 medium beets
2 tablespoons balsamic vinegar
Salt and pepper to taste

THE ONION CONFIT

1 head garlic
1 medium onion, peeled and thinly sliced
1 small red onion, peeled and thinly sliced
2 shallots, peeled and halved
1 teaspoon fennel seeds
½ teaspoon yellow mustard seeds
½ teaspoon celery seeds
½ cup cider vinegar
¼ cup brown sugar

THE BREAD CRUMBS

½ teaspoon kosher salt
1 teaspoon fresh ground pepper
1 cup freshly made dry bread crumbs
1 tablespoon minced basil leaves
1 tablespoon minced parsley leaves
1 tablespoon minced fennel leaves
1 tablespoon minced chervil leaves

Ingredient Substitution Guide

Preparation

Step 1
Combine the lemon juice, 1 tablespoon of the olive oil, scallions and garlic in a large glass or ceramic bowl. Add the squid. Cover and refrigerate for 4 hours.
Step 2
Preheat the oven to 400 degrees. Combine 8 of the beets with 1 tablespoon olive oil in a baking dish. Roast the beets in the oven until tender, about 35 to 40 minutes. Set aside to cool. Peel. Cut into ⅓-inch cubes. Set aside. Dice the remaining 4 beets. Combine the diced beets and balsamic vinegar in a blender or food processor, and puree until smooth. Strain into a glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the roasted beets and toss. Set aside.
Step 3
Combine all of the ingredients for the onion confit in a large saucepan. Simmer over medium heat for 1 hour. Set aside to cool.
Step 4
Increase the oven temperature to 475 degrees. Combine the bread crumb ingredients in a large bowl. Place the whole sacs together in a large baking dish. Place the sliced squid and tentacles next to them. Pour the marinade over all the squid. Top with the bread crumb mixture. Bake until tender, about 10-12 minutes. Set aside to cool.
Step 5
Spoon equal amounts of sliced squid and tentacles in the center of four plates. Strain the beets, reserve the vinaigrette. Ring the squid with a circle of minced beets. Wreathe the beets with a circle of onion confit. Arrange 3 whole sacs around the center like the spokes of a wheel. Drizzle with the beet vinaigrette. Garnish with chervil. Serve immediately.