Stuffed squid and risotto

Discover chef Simon Jouët's recipe for squid with risotto, burnt cauliflower and a white sage sauce.

This recipe from Simon Jouët, chef at Chez Simon in Josselin, is taken from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

Serves 8
Preparation time: 40 min
Cooking time: 1 h 40
Resting time: 4 h

Ingredients forstuffed squid and risotto

8 squid 100/200
20 cl white wine
1 bouquet garni

For the fine fish stuffing

200 g white fish flesh (julienne or other)
60 g softened butter
100 g heavy cream
1 egg white
1 whole egg
2 tablespoons chorizo brunoise (small cubes)
2 tbsp. crushed pistachios
4 g salt

For the risotto

250 g arborio or carnaroli rice
37.5 cl chicken stock
20 cl white wine
80 g grated Parmesan cheese
20 g butter
1 onion, chopped
4 egg yolks

For the white sage sauce

3 shallots, thinly sliced
5 button mushrooms, thinly sliced
25 cl white wine
¼ bunch sage
25 cl fish stock
12.5 cl cream

For the burnt cauliflower

1 cauliflower
¼ clove garlic
1 pinch thyme
White vinegar
olive oil

Steps for stuffed squid and risotto

The day before: make the stuffing... Blend the fish flesh with the salt and egg white in a food processor. Add the whole egg and continue blending. Add the cream and blend again. Finish blending with the beurre pommade, pass through a sieve to remove impurities, then add the chorizo brunoise and crushed pistachios. Set aside in a cool place.
and the risotto. Sweat the onion with the butter, add the rice and cook until pearly. Add the stock in small batches, finish with the white wine, then bind by adding the grated Parmesan. Cook until the rice is soft. Remove from the heat and add the egg yolks. Unmould into a dish lined with baking parchment. Keep in a cool place.
On the big day, make the white sauce: reduce the shallots and mushrooms in a saucepan with the white wine until almost dry. Moisten with the stock, add the cream and infuse the sage. Adjust the seasoning and allow to thicken to a coating consistency. Strain through a sieve.
Prepare burnt cauliflower: cut cauliflower into large inflorescences and wash in vinegar and water. Make a marinade with olive oil, chopped garlic and thyme, salt and pepper. Marinate for 10 min, then bake for 10 min at 240/250°C (th. 8/9).
Stuff the squid lightly and close with wooden picks. Brown in olive oil on all sides in a casserole dish, deglaze with white wine, add a little stock or fumet (or, failing that, water) and a bouquet garni, then place in a covered oven at 180°C (th. 6) for around 30 to 40 min, depending on the size of the squid.
To serve: cut risotto into large sticks and bake for 10 min at 180°C (gas mark 6). Slice the squid and arrange on plates.

For further information

Chez Simon, 9 rue Olivier de Clisson, 56120 Josselin
12.5/20 in the Livre des 109
Read Gault&Millau's review of Chez Simon

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