Stuffed Squid on Fried Tomato Slices

Ingredients

• 4 squid tubes (ca. 400 g, frozen)
• 180 g longfish fillet
• 250 g zucchini
• 1 bunch parsley
• 1 egg (size M)
• 2 tbsp breadcrumbs
• zest of 1 untreated lemon
• Salt
• Pepper
• wooden skewers
• 3 tbsp olive oil
• juice of ½ lemon
• a few sprigs thyme
• 500 g tomatoes

Instructions

1. 1.

   Thaw the squid tubes. Cut the longfish fillet into pieces and puree in an electric food processor. Grate the zucchini finely and squeeze out excess moisture with kitchen paper. Rinse the parsley, shake dry, and chop finely. Combine fish fillet, zucchini, egg, breadcrumbs, lemon zest, and parsley. Season with salt and pepper.

2. 2.

   Pat the squid tubes dry and fill them with the stuffing mixture. Secure with wooden skewers. Lightly coat a grill pan with 2 tsp olive oil and heat on high. Sear the stuffed squid tubes all around. Transfer to a baking dish, drizzle with lemon juice, and arrange thyme sprigs on top. Add a splash of water and bake in a preheated oven at 200°C (gas: level 3-4, fan: 180°C) for about 40 minutes.

3. 3.

   Rinse, clean, and slice the tomatoes. Heat remaining olive oil in a non-stick pan. Sauté the tomato slices for 1-2 minutes per side. Season with salt and pepper. Slice the cooked squid into rings and arrange on top of the tomato slices.