© David Bignolet
Stuffed squid and risotto
Discover chef Simon Jouët's recipe for squid with risotto, burnt cauliflower and a white sage sauce.
This recipe from Simon Jouët, chef at Chez Simon in Josselin, is taken from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.
- Serves 8
- Preparation time: 40 min
- Cooking time: 1 h 40
- Resting time: 4 h
Ingredients forstuffed squid and risotto
- 8 squid 100/200
- 20 cl white wine
- 1 bouquet garni
For the fine fish stuffing
- 200 g white fish flesh (julienne or other)
- 60 g softened butter
- 100 g heavy cream
- 1 egg white
- 1 whole egg
- 2 tablespoons chorizo brunoise (small cubes)
- 2 tbsp. crushed pistachios
- 4 g salt
For the risotto
- 250 g arborio or carnaroli rice
- 37.5 cl chicken stock
- 20 cl white wine
- 80 g grated Parmesan cheese
- 20 g butter
- 1 onion, chopped
- 4 egg yolks
For the white sage sauce
- 3 shallots, thinly sliced
- 5 button mushrooms, thinly sliced
- 25 cl white wine
- ¼ bunch sage
- 25 cl fish stock
- 12.5 cl cream
For the burnt cauliflower
- 1 cauliflower
- ¼ clove garlic
- 1 pinch thyme
- White vinegar
- olive oil
Steps for stuffed squid and risotto
- The day before: make the stuffing... Blend the fish flesh with the salt and egg white in a food processor. Add the whole egg and continue blending. Add the cream and blend again. Finish blending with the beurre pommade, pass through a sieve to remove impurities, then add the chorizo brunoise and crushed pistachios. Set aside in a cool place.
- and the risotto. Sweat the onion with the butter, add the rice and cook until pearly. Add the stock in small batches, finish with the white wine, then bind by adding the grated Parmesan. Cook until the rice is soft. Remove from the heat and add the egg yolks. Unmould into a dish lined with baking parchment. Keep in a cool place.
- On the big day, make the white sauce: reduce the shallots and mushrooms in a saucepan with the white wine until almost dry. Moisten with the stock, add the cream and infuse the sage. Adjust the seasoning and allow to thicken to a coating consistency. Strain through a sieve.
- Prepare burnt cauliflower: cut cauliflower into large inflorescences and wash in vinegar and water. Make a marinade with olive oil, chopped garlic and thyme, salt and pepper. Marinate for 10 min, then bake for 10 min at 240/250°C (th. 8/9).
- Stuff the squid lightly and close with wooden picks. Brown in olive oil on all sides in a casserole dish, deglaze with white wine, add a little stock or fumet (or, failing that, water) and a bouquet garni, then place in a covered oven at 180°C (th. 6) for around 30 to 40 min, depending on the size of the squid.
- To serve: cut risotto into large sticks and bake for 10 min at 180°C (gas mark 6). Slice the squid and arrange on plates.
For further information
- Chez Simon, 9 rue Olivier de Clisson, 56120 Josselin
- 12.5/20 in the Livre des 109
- Read Gault&Millau's review of Chez Simon
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