Squid with Salsa Verde By RookPluim

4 persons | Fish and shellfish | Fish | Side dish, Appetizer

Prep time

Dit recept is by RookPluim

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 240 °C. For this recipe you are working with direct heat. Next, place the cast-iron grate inside the Kamado.

Cook time

• Roughly chop the dill, parsley and basil and place them in the blender.
   
• Peel the garlic and add it to the blender together with the capers, olive oil and mustard.
   
• Zest the lemon and squeeze out the juice. Add both to the blender.
   
• Blend everything into a smooth green sauce. Season with pepper and salt if needed
   
• Drizzle the squid rings with sunflower oil to prevent them from sticking to the grate.
   
• Grill the squid rings for 2 minutes per side on the hot cast iron grate.
   
• Spread the salsa verde across the base of the plate.
   
• Place the grilled squid rings on top.
   
• Finish with the remaining fresh herbs, some lemon zest and a drizzle of olive oil.