Learn how to make chef-quality dinners for your friends and family, that tastes delicious as well. Chef Stephen Fraser has included a recipe to teach us how to be a little more confident in the kitchen and to treat our loved ones to a restaurant-style dinner. Enjoy this tasty baby calamari with dill cream and fennel salad recipe.
1 tbsp B-well Canola Oil
1 Onion, finely chopped
3 Garlic cloves, minced
1 cup Dill / Fennel tops, roughly chopped
1 Fennel Bulb, shaved (keep the leafy tops for garnish)
1 Red Onion, shaved
1 small red chilli, thin sliced
1 tbsp B-well Extra Virgin Olive Oil
1 Lemon, juice and zest
250g Baby Calamari (tentacles and tubes, cleaned)
1 tbsp B-well Grapeseed Oil
Salt and Pepper
In a pan, add the B-well Canola oil, onion and garlic. Sweat until softened, then add cream and reduce by half and until infused.
Remove from the heat, add the Dill / Fennel, then blend and strain the sauce. Taste and adjust seasoning, then set aside.
Place Fennel and Red onion in a mixing bowl, followed by the B-well Extra Virgin Olive Oil and Lemon zest. Add a handful of finely chopped Fennel tops, season with salt and mix through well. Set aside.
Peel 2 and cut all the clementine’s in half, dust the peeled halves with sugar and set aside.
Preheat a pan on high heat, add a little B-well grapeseed oil, and char the cut tops of the clementine’s and put aside for platting
Preheat a pan on high heat, then add the B-well Grapeseed Oil, followed by the Baby Calamari and chilli, lemon zest. Grill until
charred and cooked through, finish with a good sprinkle of salt and pepper, and the clement juice.
To assemble, start with a base of warm Dill Cream. Add the clementine’s, Add a layer of the Calamari, and finally a tower of
Fennel salad in the centre of the plate. Garnish with Dill / Fennel tops and a drizzle of cream and a splash of Olive Oil.
This recipe is high in Vitamin E and Omega 3’s, and is naturally cholesterol free.
Challenge yourself and give this recipe a try – it’s easier than you think!