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Sea bream and calamari with a chickpea and radish salad

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Chefs: Put Your Menu Where Your Mouth Is
This dish of griddled sea bass, fried squid and chickpea salad comes with a dollop of homemade aioli.

Method


  1. For the fish, in a deep pan, add enough vegetable oil to deep fry the squid (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Chop the prepared squid into cubes.

  3. On a shallow plate mix together the plain flour, paprika, cayenne and turmeric.

  4. Coat the squid in the flour mixture and drop into the hot oil. Remove when crisp and place on a plate lined with kitchen paper.

  5. Preheat a griddle pan and season the sea bream with salt and freshly ground black pepper.

  6. Griddle the bream for three minutes each side until cooked.

  7. Meanwhile for the salad, mix all of the salad ingredients together in a bowl. Set aside.

  8. For the dressing, whisk together the olive oil and Dijon mustard in a bowl until smooth. Add the parsley, crushed coriander seeds and the lemon juice and mix well. Set aside.

  9. For the aioli, in a food processor, blend the egg yolks, garlic, saffron and little of the olive oil.

  10. With the mixer running, add the remainder of the olive oil gradually in a thin stream until it emulsifies and you have a thick sauce consistency.

  11. Just before serving, toss the salad in the dressing.

  12. Serve the fish with the deep-fried squid, dressed salad and a dollop of aioli on the side.

Ingredients

For the fish

  • vegetable oil, for deep frying
  • 2 whole squid, cleaned and prepared
  • handful plain flour
  • pinch paprika
  • pinch cayenne pepper
  • pinch ground turmeric
  • 4 fillets sea bream
  • salt and freshly ground black pepper

For the salad

  • 1 tomato, diced
  • 50g/2oz fine beans, sliced
  • ½ radish, sliced
  • 150g/5½oz tinned chickpeas, drained
  • 30g/1oz black olives sliced

For the dressing

  • 100ml/3½fl oz olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh parsley
  • pinch coriander seeds, crushed
  • squeeze lemon juice

For the aioli

  • 2 free-range egg yolks
  • ½ garlic clove
  • pinch saffron
  • 150ml/5fl oz olive oil

Shopping List

Sea bream and calamari with a chickpea and radish salad

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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