INGREDIENTS
1 kg fresh cleaned squid (tubes and tentacles)
375ml oil for frying
Sea salt and fresh black pepper
Rocket to serve
Lemon
Parsley & Caper Dressing
2 eschallots, peeled and finely diced
3 tbsp red wine vinegar
2 tbsp salted capers
3 anchovies
3 hardboiled eggs
1 cup flat leaf parsley, chopped
1⁄4 cup thyme leaves, chopped
1 cup extra virgin olive oil
Sea salt and fresh black pepper
METHOD
Squid
1 Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 5cm strips.
2 Trim and separate the tentacles as needed.
3 Heat the oil on a medium sized grill pan. When oil is hot enough fry the squid in batches until golden, and season with sea salt and fresh black pepper as desired. Transfer to bowl lined with paper towel.
Dressing
1 Cover finely diced eschallots with red wine vinegar in a small bowl for 20 minutes.
2 Rinse the capers and soak in fresh water for five minutes, drain and chop coarsely. Rinse anchovies and chop finely.
3 Chop the eggs.
4 Combine the herbs, anchovies, shallots and vinegar with enough olive oil to make consistency of light dressing. Taste and season as required.
5 Gently stir in the egg and spoon over grilled squid.
6 Serve squid on a bed of rocket, garnish with lemon wedges, a sprinkling of sea salt and a cold glass of the 2014 Mud House South Island Pinot Gris.
Pinot Gris is the grape variety of the moment and is perfect for the summer months ahead. The 2014 Mud House South Island Pinot Gris has a lovely balance of fruit sweetness and crisp acidity, making it a great match for simple, punchy seafood dishes, like this delightful Hawkesbury squid salad.
