1 small celeriac, peeled
1 lemon, juiced
1 squid, 300g / piece
200g shellfish stock
15g lemon butter
1 — CELERIAC
With a good vegetable peeler, cut several long strips about the width of pappardelle around circumference of the celeriac into a bowl of water and lemon juice. Blanch the celeriac for 1 minute in a large pot of boiling salted water, drain, and reserve the water.
2 — SQUID
Heat oil and butter in a non-stick frying pan until the butter has melted and foamed up. Cut the squid in half lengthways and remove outer membranes. Using very sharp knife, cut into slices 3mm thick. Heat squid very gently in a small saucepan and season with shellfish stock, lemon zest, chopped dill, reserved water and lemon butter immediately before serving.
FINISHING & SERVING INSTRUCTIONS
Plate the squid with celeriac on top. Garnish with dill and lemon zest.
Krug Grande Cuvée 171ème Édition brings freshness and complements the savoury flavours of the dish, adding another layer to the tasting experience.
Caprice
The collective cookbook “The Zest is Yet to Come” is available in Krug Ambassades and selected e-retailers.