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Squid Hot Dog With Mustard Sauce And Raspberry And Ginger Sauce by Moreno Cedroni

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
2H 30MIN
Cuisine

Ingredients

Squids: 1 kg

Salt: 12 g

White pepper: 2 g

Extra virgin olive oil: 630 g

Water: 300 g

All purpose flour: 1 kg, type “0”

Milk: 140 g

Eggs: 40 g

Water: 330 g

Brewer’s yeast: 20 g

Sugar: 37 g

Butter: 50 g, creamed

Salt: 20 g

White bread: 300 g

Parsley: 100 g

Garlic: 3 g

Oil: 70 g

Salt: 4 g

White wine vinegar: 20 g

Lemon juice: 40 g

Salt: 10 g

Sugar: 15 g

Mustard: 30 g

Extra virgin olive oil: 400 g

Raspberry purée: 200 g

Ginger juice: 50 g

Raspberry vinegar: 60 g

Sugar: 30 g

Salt: 20 g

Extra virgin olive oil: 500 g

Squid recipes: a seafood recipe for a delicious squid hot dog by the famous Italian chef Moreno Cedroni

Method
01.
Hot dog

Grind the squid and put it in the mixer with salt and white pepper, drizzling in the oil and then the water as it mixes.

But the obtained mixture in a sac à poche and pour into a casing, then tie each sausage with a thread 6 cm apart.

Steam cook at 70°C for around 20 minutes.

02.
Breading

In a 110°C oven, dry the white sandwich bread for 1,5 hours.

Put in a mixer with the parsley, garlic, oil, salt and then blend.

03.
Sauces

Blend all the necessary ingredients for the mustard, making sure you add the oil in a drizzle.

Follow the same procedure for the raspberry and ginger sauce.

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