Food Service
Crumbed Squid Rings with Orange & Fennel Salad
| Pacwest Products: |
Crumbed Squid Rings (natural/formed)
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| Prep Time: | 5 minutes |
| Cook Time: | 5 minutes |
Crumbed squid with orange & fennel salad is a simple combination that works wonders. Scale the fennel and orange and keep refrigerated ready for use.
A great menu addition that can be presented as a starter or part of a shared plate selection. Ideal for busy pubs and hotels.
INGREDIENTS
- Pacific West crumbed squid rings
- 3 bulbs of fennel
- 3 oranges
- a few springs of fresh dill
- extra virgin olive oil
- 1 tbsp balsamic vinegar - balsamic vinaigrette
- 3 tbsp extra virgin olive oil - balsamic vinaigrette
- Salt and pepper to taste - balsamic vinaigrette
- 1-2 drops runny honey - balsamic vinaigrette
INSTRUCTIONS
For the orange & fennel salad
Peel the oranges, cut into segments and cut each segment into quarters. Finely slice the fennel into thin strips. For the balsamic vinaigrette, combine all the ingredients using a whisk.
Place the fennel and orange segment pieces on a plate, drizzle with the vinaigrette, garnish with dill sprigs.
For the crumbed squid rings
Deep Fry 180C 2-3 minutes
PACIFIC WEST
Crumbed Squid Rings (natural/formed)
Squid rings cut from natural or formed squid. Once cooked, these squid rings offer a quality golden, crispy crumb. This is advantageous for hotels, pubs & clubs and function centres looking to serve a delicious prodouct which will minimise wastage and reduce labour costs.
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