Paillard Of Squid Recipes

FAST AND EASY PLATE COOKED FISH PAILLARD WITH GINGER, GARLIC, AND TOMATOES

Steps:

• Preheat the oven to 350 degrees F. or preheat the broiler.
• Pound the fish slices until they are evenly 1/8-inch thick.
• Put 4 heat resistant plates in the oven or under the broiler until hot. Remove and brush each 1 with 1/2 teaspoon of the butter.
• Season the paillards of fish with salt and pepper and put 1 on each plate. Mix the fish stock, ginger, garlic, and tomatoes in a saute pan. Bring to a boil and cook 2 minutes. Whisk the remaining butter into the sauce and pour it over the fish.
• By the time you garnish the plates with the cilantro, the fish will be done.
• Wash the fish carcasses, removing the gills from the heads, and, under running water, scrape away any blood from the backbone.
• Put the celery, onion, herbs, and salt in a pot. Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Do not let any browning occur.
• Add the fish carcasses and remaining water. Bring to a boil over high heat. The moment it boils, lower the heat to a bare simmer. Stir the bones around very gently for a few seconds so that any coagulated albumin trapped at the bottom will rise to the surface. Skim off any scum, avoiding floating vegetables or herbs. Simmer uncovered for 20 minutes.
• Add the wine, and simmer for another 10 minutes. Remove from the heat, let sit for 5 minutes, then carefully ladle all the stock into a fine strainer set over a container. Do not press down on any fish in the strainer. Put the last of the stock into the strainer and discard the debris. Immediately refrigerate the stock uncovered. When cold, cover and keep refrigerated or frozen until needed.

PAILLARD OF SQUID

Steps:

• Using a sharp knife, cut each squid sac open and lie it flat. Cut deep slices across the meat in one direction, but do not cut through the flesh. Peel off the skin. Repeat in the opposite direction to create perfect squares. Set aside. Combine the citrus juices, onion, garlic, jalapeno and ginger in a large glass or ceramic bowl. Add the squid. Toss to combine. Cover and marinate in the refrigerator for 4 hours.
• Combine the Sherry vinegar and grated orange rind in a large glass or ceramic bowl. Whisk in the olive oil. Add all the peppers, carrots, pomegranate seeds, scallions, parsley and mint. Season with salt and pepper to taste.
• Grill the squid over hot coals until cooked through, about 3 minutes. Add to the salad and toss. Serve immediately.