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Parmesan parmentier with sherry squid and citrus hints
- 210 g potatoes
- 15 g of butter
- 40 ml of milk
- Spice grinder (sea salt, garlic, black pepper, chilli, coriander, ginger, basil, basil, lime oil)
- 18 g grated Parmesan cheese
- 2 cloves garlic
- Extra virgin olive oil
- Extra virgin olive oil with lemon flavouring
- Sherry vinegar from Jerez
- Sturgeon pearls
- Rocket and lamb’s lettuce sprouts
- Two small squid, cleaned
- One lemon
- The skin of an orange
- The skin of a mandarin
- Black salt flakes
The first thing I did was to put a pot of water on the stove and into the pot I put the potatoes. I cooked them for approximately 20 minutes, pricked them with a fork, checked that they were just right and took them out. I left them to cool and peeled them.
Once peeled, I put them in a bowl, along with the butter, milk, a pinch of salt, a pinch of pepper, a pinch of spices and the Parmesan cheese. With the help of a fork I mashed them and stirred all the ingredients together until all the ingredients were integrated. I put it in the oven on the lowest setting, while I did the rest of the recipe, so that it would warm up a little.
On the other hand, I removed the skin from the garlic clove and cut it into very small pieces. I also chopped the parsley.
Then I put a splash of extra virgin olive oil and a few drops of lemon-scented extra virgin olive oil in a frying pan, when it got hot I added the squid, stirred a couple of times and added a splash of fino de Jerez wine. I let the alcohol evaporate and added the chopped garlic and parsley. I stirred a few times and set aside.
In the frying pan I put a couple of tablespoons of olive oil. Then I added a teaspoon of cornflour. I stirred a few times and added a splash of fino de Jerez wine. By the way, I have used fino wine, I clarify this because sometimes I see recipes that say “sherry wine” and sherry wine, as many of you already know, has several varieties, such as fino, oloroso, amontillado, Pedro Ximénez, etc. and each of them will bring very different flavours, aromas and nuances to our dish.
I then scooped out some of the mashed potatoes. I took a portion and placed it on the plate, shaped it into a square with a metal mould. On top of the parmesan parmentier I placed a squid with the garlic and parsley. Next to it a slice of lemon and some sturgeon pearls. I grated some orange peel and some mandarin peel on top. I also added a few flakes of black salt and some spices from the grinder.
Around them I put some rocket leaves and some lamb’s lettuce leaves. On top of these, a little sherry sauce.
Recipe courtesy of