Squid Hot Dog With Mustard Sauce And Raspberry And Ginger Sauce
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Squid recipes: a seafood recipe for a delicious squid hot dog by the famous Italian chef Moreno Cedroni
01 April, 2012
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
Preparation
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.
Bread
At speed level 1 of the mixer, add the flour, milk, eggs, water, brewer’s yeast, sugar and butter and lastly, salt.
Let rise for 30 minutes and then make 250g loaves, out of which shape 40g buns.
Let rise 10 minutes with humidity and 10 minutes without.
Bake at 195°C for circa 12 minutes.
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.
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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