Braised squid ‘Redas style’ with pickled chicory salad

Braised squid ‘Redas style’ with pickled chicory salad

Fish Kitchen
David Loftus

Head chef Redas Katauskas came up with this dish of tender braised squid tossed in a chervil mayo and topped with crispy squid rings. The chicory is a lovely contrast. Top drawer!


Quantity Ingredient
1kg squid, prepared and left whole
light rapeseed oil, for cooking
2 garlic cloves, peeled
150ml white wine
2 thyme sprigs
3 tablespoons Mayonnaise
4-5 spring onions, trimmed and sliced
2 tablespoons chervil, chopped
150ml milk
100g semolina
oil, for deep-frying
cornish sea salt
freshly ground black pepper

Pickled chicory salad

Quantity Ingredient
2 heads chicory, trimmed
75ml white wine
75ml white wine vinegar
75ml water
75g caster sugar

To finish

Quantity Ingredient
Lemon oil, to drizzle


  1. To braise the squid, heat a medium pan and add a drizzle of oil. When it is hot, add the whole garlic cloves and cook for 1 minute. Now add the whole squid and cook for 2 minutes, turning once or twice. Season with salt and pepper, add the wine and thyme and cook gently for 5 minutes. Pour in enough water to just cover the squid, put the lid on and gently simmer for 45 minutes to 1 hour, until the squid is tender.
  2. Drain the squid. Select 2 or 3 nice, thick ones and cut them into rings, so you have 12 rings in total; set these and the tentacles aside.
  3. Chop the remaining squid into small dice and place in a bowl. Add the mayonnaise, spring onions, chervil and some salt and pepper. Mix well, taste for seasoning and put to one side.
  4. To make the pickled chicory salad, separate the chicory leaves and place them in a shallow dish. Put the wine, wine vinegar, water and sugar in a pan over a medium heat to dissolve the sugar, then bring to the boil and season with salt. Pour the hot liquid over the chicory leaves and cover with a plate or cling film to keep the leaves submerged. Leave to cool.
  5. Have the milk and semolina in two separate bowls. Dip the squid rings and tentacles, a few at a time, into the milk and then into the semolina, turning to ensure they are coated all over.
  6. When ready to serve, heat the oil in a deep-fat fryer to 180°C. Drain the chicory, lay 6–8 leaves on each plate and pile the squid mayonnaise on top. Deep-fry the squid rings in the hot oil, in batches if necessary, for a minute until crisp. Remove and drain on kitchen paper, then season with salt and pepper. Place the squid rings next to the squid mayonnaise. Finish with a drizzle of lemon oil and serve.
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