B-well Baby Calamari, Dill Cream and Fennel Salad
(12 Sep 2019)

B-well Baby Calamari, Dill Cream and Fennel Salad

B-well Baby Calamari, Dill Cream and Fennel Salad
Recipe by Josh Wiid
1 Tbsp B-well Canola Oil
1 Onion, finely chopped
3 Garlic cloves, minced
500ml Cream
1 Cup Dill / Fennel tops, roughly chopped
1 Fennel Bulb, shaved ( keep the leafy tops for garnish )
1 Red Onion, shaved
1 Tbsp B-well Extra Virgin Olive Oil
1 Lemon, juice and zest
250g Baby calamari ( tentacles and tubes, cleaned )
1 Tbsp B-well Grapeseed Oil
Salt and pepper
In a pan, add the B-well canola oil, onion and garlic. Sweat until softened, then add cream and reduce slightly until infused. Remove from the heat, add the dill / fennel, then blend and strain the sauce. Taste and adjust seasoning, then set aside. 
Place the fennel and red onion in a mixing bowl, followed by the B-well extra virgin olive oil and lemon zest. Add a handful of finely chopped fennel tops, season with salt and mix through well. Set aside. 
Preheat a pan on high heat, then add the B-well Grapeseed oil, followed by the baby calamari. Grill until charred and cooked through, finish with a good sprinkle of salt and pepper, and the lemon juice.
To assemble, start with a base of warm dill cream. Add a layer of the calamari, and finally a tower of fennel salad in the centre of the plate. Garnish with dill / fennel tops and a splash of olive oil.



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