Squid Steaks with Potato Rosti & Black Garlic Aioli

Serves 4

Time 30 minutes

Ingredients

4 squid steaks (about 150 g each), cleaned

Sea salt and freshly ground black pepper

1 tbsp olive oil, for searing

Potato Rosti

500g potatoes, peeled and coarsely grated

1 egg yolk

1 tbsp butter

Sea salt and freshly ground black pepper

Aioli

100ml good-quality mayonnaise

1 small garlic clove, peeled and chopped

4 black garlic cloves

½ lemon, juiced

Sea salt and freshly ground black pepper

To Serve

Lemon wedges

Micro herbs or chervil

Method

Score squid in a cross-hatch pattern. Heat a large frying pan or grill plate over medium-high heat and add the olive oil. Sear the squid for 2–3 minutes per side until lightly golden and just cooked through. Rest for a couple of minutes, then slice.

For the rosti, squeeze the grated potatoes in a clean tea towel to remove excess liquid. Combine with the egg, sea salt and pepper. Heat the butter in a large non-stick pan over medium-high heat. Spoon in the potato mixture to form four rounds about 10 cm wide and 1 cm thick. Flatten lightly with a spatula and cook for 4–5 minutes per side until crisp and golden. Keep warm in a low oven.

To make the squid-ink aioli, whisk the mayonnaise, garlics, and lemon juice together in a small bowl until smooth. Season to taste.

Serve the squid on top of the potato rosti, spoon over a little aioli, and garnish with micro herbs and lemon wedges.