Tempura squid with organic dill and saffron aioli

Yield: 1 servings

Measure Ingredient
2½ cup Cake flour
1½ cup Bread flour
6 tablespoons Baking soda
Salt
2 cups Warm water
2 tablespoons Chopped fresh dill
10 ounces Clam juice
¼ teaspoon Saffron in 3/4 cup hot water
4 Egg yolks
6 tablespoons Chopped garlic
Pepper
16 ounces Grapeseed oil
8 ounces Squid cut into round circles

For tempura batter, take mixing bowl and add cake flour, bread flour, baking soda, salt, and warm water. Whisk until batter is smooth. Add dill and whisk until dill is incorporated into the batter. Set batter aside. For the saffron aioli, mix 10 ounces clam juice and saffron in a Kitchen Aid bowl. Let sit about 10 minutes; remove saffron tea. Add 4 yolks to the bowl with 3 ounces chopped garlic, 1 ounce salt and 1 ounce pepper. Turn mixing bowl on level or speed Whisk about 15 seconds and turn on speed 2. Add saffron tea and grapeseed oil slowly until the mixture looks like mayonnaise. Remove aioli from bowl and put to the side.

For calamari, toss calamari with tempura batter. Fry in fryer until golden brown. Remove and lay on paper towel to remove grease. Serve with aioli.

Yield: 2 to 3 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9290 - TIMOTHY DEAN Converted by MM_Buster v2.0l.

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