Firefly squid and soy milk gratin
The rich miso flavor of the firefly squid pairs well with the white sauce. This is a slightly Western-style spring gratin
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the shiitake mushrooms in half and peel the broad beans
2
Combine the white sauce and soy milk
3
Heat 2 tablespoons of olive oil in a frying pan, add salt and fry the shiitake mushrooms and broad beans until golden brown
4
Line a baking tray with parchment paper (you can also use a gratin dish, in which case no parchment paper is needed). Spread a moderate amount of butter on top. Pour 1/4 of the sauce over the top, then top with the sautéed shiitake mushrooms, broad beans, and 100g of firefly squid. Pour the remaining sauce over the top, and sprinkle with the remaining firefly squid, Parmesan cheese, and breadcrumbs
5
Cook in the toaster oven for about 18 minutes until golden brown and done
Ingredients for 3 people
-
- Shiitake
- 5 pieces (80g)
-
- Fra beans
- 60g
-
- White sauce
- 300g
-
- Soy milk
- 100g
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- salt
- Small amount
-
- butter
- Appropriate amount
-
- Scallop squid or pre-treated
- 150g
-
- Parmesan cheese
- Appropriate amount
-
- Bread crumbs
- Appropriate amount
[PR]
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