Spring Calamari on Hash Browns
A perfect starter! Crispy Hash Browns filled with vegetables, meat or fish.
Ingredients:
• 8 Aviko Hash Browns
• 4 squids
• 6 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp mustard
• 1 tomato
• 1 small shallot
• 2 tsp sherry vinegar
• 1 avocado
• 1 tbsp chive flowers
• (Mini) basil
Used product:
Method
Preparation: 20 minutes
- Clean the squids. Halve the body lengthwise and cut into it in a diamond pattern. Brush with 1 tbsp olive oil and sprinkle with salt and pepper.
- Whisk a vinaigrette of the lemon juice, mustard and the last 5 tablespoons of olive oil. Season with salt and pepper.
- Cut the tomato into tiny cubes. Finely chop the shallot. Mix the tomato and shallot with the sherry vinegar.
- Season with salt and pepper. Cut the avocado into thin slices.
- Prepare the Hash Browns according to the instructions on the packaging. Grill the squids for 6 minutes until nicely browned and just cooked.
- Place the Hash Browns on 4 plates. Divide the tomato, shallot and avocado on top. Place the squids on top and drizzle with the lemon vinaigrette. Garnish with the chive flowers and (mini) basil.
Tip: By cutting the squid, it curls beautifully while grilling. This not only looks festive but also makes the dish just
that little bit more special on the plate.