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Amuse: Squid with mango and coconut cream

Serve with:



Serves 4 
  • 2 big squids
  • 35 g soja sauce
  • 10 g fish sauce
  • 1 g lime juice
  • 7 g chili sauce
  • 1 lemon grass
  • 1/4 diced mango 
  • 10 g red onion
  • 50 g coconut cream
  • 50 g chicken stock
  • 5 g lemon grass
  • butter and olive oil for frying
  • pepper and salt


Cut/shape the squid to your liking.
Prepare the marinade by mixing the soja sauce with the fish sauce, the chili sauce, the lime juice and the lemon grass.
Put the squid into the marinade and let it rest for 20 to 30 minutes.
Take out the squid and fry briefly in butter and olive oil.
Sauté the onion together with the lemon juice in a knob of butter. Add the coconut cream and chicken stock and simmer down to half the volume. Sieve and season to taste. 
Heat up the sauce before serving. Add the fried squid and mango. Divide over small bowls and serve immediately with a Ma Mère Spéciale at 8°C.
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