A fresh combination of Nordic ingredients and classical French technique, this squid with Champagne sauce and caviar is comprised of thin ribbons of barely cooked squid and fresh daikon, swimming in a traditional Champagne butter sauce, and topped with an extravagant dollop of caviar.
Ingredients
1 whole squid (approximately 0.7 to 1 kg)
5dl Champagne
100g butter, diced into small cubes
1 whole daikon radish
1 50g tin of Osetra caviar
4 oysters
Champagne vinegar and salt to season
Directions
Clean the whole squid by removing the tentacles and cartilage from inside the squid body, and scraping the purplish skin off of the outside. Then, freeze the squid whole overnight. Once solidly frozen, remove from the freezer, and working while the squid is still frozen, slice it thinly into ribbons about .2 cm wide and set aside.
Meanwhile, shuck the fresh oysters and chop the meat roughly. Peel and thinly slice the daikon radish into strips roughly the same width as the squid ribbons.
In a saucepan, bring the Champagne to a simmer and reduce by half, to about 2 dl. Then, blend the cold butter into the saucepan with an immersion blender, and season with a splash of Champagne vinegar and pinch of salt.
Heat the squid gently in a pot with a little bit of the Champagne sauce at around 65 degrees Celsius for 3-5 minutes, until tender. Then season the squid mixture with salt, add the oysters and the daikon and plate immediately in four small deep bowls.
Foam the rest of the Champagne sauce with the immersion blender and spoon a few spoonfuls over each serving. Finish each serving with a generous spoonful of caviar.
Thank you to Chef Andreas Bagh from Marchal at Hotel d’Angleterre for the recipe.If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.
Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.
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3 Comments
Squid really is underrated in Britain even though it’s a key part of the Mediterranean diet appearing on almost every menu from Portugal to Turkey. So many people get put off by the tentacles and worry about the texture, thinking it might be a bit rubbery. To be honest it even survives when you over cook it and I’ve been guilty of that many times.
How decadent can it get? Caviar, champagne and squid – 3 of my favourite foods all in one fantastic dish. Definitely one for celebrating special occasions.
Next time we host a dinner party I’d love to give this recipe an outing. Due to ever shifting guidelines on who can come into your house we haven’t had anyone round for dinner since February.
This recipe is about as extravagant as dining gets but it would be good to celebrate with something really special once we are allowed to have friends round to our house again.
Ingredients
1 whole squid (approximately 0.7 to 1 kg)
5dl Champagne
100g butter, diced into small cubes
1 whole daikon radish
1 50g tin of Osetra caviar
4 oysters
Champagne vinegar and salt to season
Directions
Clean the whole squid by removing the tentacles and cartilage from inside the squid body, and scraping the purplish skin off of the outside. Then, freeze the squid whole overnight. Once solidly frozen, remove from the freezer, and working while the squid is still frozen, slice it thinly into ribbons about .2 cm wide and set aside.
Meanwhile, shuck the fresh oysters and chop the meat roughly. Peel and thinly slice the daikon radish into strips roughly the same width as the squid ribbons.
In a saucepan, bring the Champagne to a simmer and reduce by half, to about 2 dl. Then, blend the cold butter into the saucepan with an immersion blender, and season with a splash of Champagne vinegar and pinch of salt.
Heat the squid gently in a pot with a little bit of the Champagne sauce at around 65 degrees Celsius for 3-5 minutes, until tender. Then season the squid mixture with salt, add the oysters and the daikon and plate immediately in four small deep bowls.
Foam the rest of the Champagne sauce with the immersion blender and spoon a few spoonfuls over each serving. Finish each serving with a generous spoonful of caviar.
Thank you to Chef Andreas Bagh from Marchal at Hotel d’Angleterre for the recipe.
If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.
Ingredients
1 whole squid (approximately 0.7 to 1 kg)
5dl Champagne
100g butter, diced into small cubes
1 whole daikon radish
1 50g tin of Osetra caviar
4 oysters
Champagne vinegar and salt to season
Directions
Clean the whole squid by removing the tentacles and cartilage from inside the squid body, and scraping the purplish skin off of the outside. Then, freeze the squid whole overnight. Once solidly frozen, remove from the freezer, and working while the squid is still frozen, slice it thinly into ribbons about .2 cm wide and set aside.
Meanwhile, shuck the fresh oysters and chop the meat roughly. Peel and thinly slice the daikon radish into strips roughly the same width as the squid ribbons.
In a saucepan, bring the Champagne to a simmer and reduce by half, to about 2 dl. Then, blend the cold butter into the saucepan with an immersion blender, and season with a splash of Champagne vinegar and pinch of salt.
Heat the squid gently in a pot with a little bit of the Champagne sauce at around 65 degrees Celsius for 3-5 minutes, until tender. Then season the squid mixture with salt, add the oysters and the daikon and plate immediately in four small deep bowls.
Foam the rest of the Champagne sauce with the immersion blender and spoon a few spoonfuls over each serving. Finish each serving with a generous spoonful of caviar.
Thank you to Chef Andreas Bagh from Marchal at Hotel d’Angleterre for the recipe.
If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.
Squid really is underrated in Britain even though it’s a key part of the Mediterranean diet appearing on almost every menu from Portugal to Turkey. So many people get put off by the tentacles and worry about the texture, thinking it might be a bit rubbery. To be honest it even survives when you over cook it and I’ve been guilty of that many times.
How decadent can it get? Caviar, champagne and squid – 3 of my favourite foods all in one fantastic dish. Definitely one for celebrating special occasions.
Next time we host a dinner party I’d love to give this recipe an outing. Due to ever shifting guidelines on who can come into your house we haven’t had anyone round for dinner since February.
This recipe is about as extravagant as dining gets but it would be good to celebrate with something really special once we are allowed to have friends round to our house again.