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Ker Hastell-style squid

Ker Hastell-style squid

4

Medium

25 mn1 h 30 mn

Ingredients

  • 1 260g tin of Pâté Hénaff,
  • 6 small squid, cleaned by your fishmonger,
  • 2 onions, finely chopped
  • 2 grated carrots,
  • 1 large can peeled tomatoes in juice
  • 4 garlic cloves, minced,
  • 1 slice of rye bread,
  • 1 bunch parsley, finely chopped,
  • ½ liter of milk,
  • Salt and ground pepper,
  • Oil and butter ½ salt,
  • Thyme and bay leaf.

Preparation

  1. Blanch the cleaned squid and tentacles in the salted and peppered milk for 5 to 10 minutes.
  2. Add thyme and bay leaf.
  3. Drain and reserve the milk.
  4. Mash the Pâté Hénaff with a fork and mix with the crumb of half the rye bread, soaked in milk and squeezed.
  5. Garnish the squid bodies with this device and mask the opening with the tentacle bouquets.
  6. Arrange them side by side in a gratin dish.
  7. Sweat the grated onions and carrots for 2 to 3 minutes.
  8. Add the tomatoes and a little of their juice, along with the degermed garlic, thyme and bay leaf.
  9. Simmer for 30 minutes over low heat.
  10. Coat the squid with the mixture and finish cooking for 45 minutes in the oven at 180°c, basting as often as possible.
  11. Serve with a tomato salad.

Product used

Pâté Hénaff

Tip

To cook Pâté Hénaff, use “young” tins: at least two years before the date indicated on the side of the tin.

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