- 400g (14 oz) gourmet rice and two quinoas blend
- 1 squid to garnish bag
- 800 g (28 oz) white fish
- 1 chorizo
- 100 g (3.5 oz) peas
- 2 carrots
- 10 cl cream
- 2 eggs
- Olive oil, curry, salt, pepper
Recipe by our partner blogger
Les petits cuistots
1. In a food processor, mix the white fish flesh. Add cream and eggs, mix.
Salt and pepper and put curry powder to taste. Put in a bowl.
2. Peel and cut the chorizo and carrot into small dice.
Add them and peas to the fish mousse. Mix well.
3. With a pastry bag without the end piece, garnish the squids.
Put then in a plate in order to put it in the oven.
4. Mix a little bit of olive oil with curry. Using a brush, apply oil to the squid.
Bake about 40 minutes at 180° C.
5. Cook the rice and quinoa blend 10 minutes in boiling salted water. Drain, serve with the curry sauce and stuffed squid.
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