Poking Squid with Vjeze Fur
And suddenly you find yourself cleaning squid on an ordinary Friday afternoon, with a chef telling you: ‘Just poke around in that fish with your finger. How does it feel?’ Not so strange once you know that the chef is Freddy Tratlehner, aka Vjeze Fur, aka the author of the cookbook Lekker Fred.
Petermeselie
Cleaning arrow squid is not for the faint of heart. ‘First cut off the tentacles, right below the eye,’ says Fred. ‘Then remove the beak from between the tentacles; it’s a hard little piece. And then use your fingers to poke out everything inside the squid.’ Fred stuffs the rinsed squid with a mixture of breadcrumbs, a little garlic, parsley (or petermeselie, as he calls it), finely chopped tentacles, capers, anchovies and a little chipotle, because he’s addicted to it. Push a cocktail stick through them to keep them closed, and fry away.
Freddy’s Stuffed Squid – this is what you need:
small arrow squid
black olives (pitted)
garlic
parsley
capers
½ anchovy
fresh figs
tablespoon of breadcrumbs
1/2 teaspoon chipotle peppers
half a beaten egg
Sugocasa (tomato sauce from a bottle)
pasta
How to make it
Rinse the squid, remove all the gunk, including the plastic. Be very careful to leave it whole. Finely chop the tentacles and set them aside.
Finely chop the olives. Finely chop a few cloves of garlic. Finely chop the parsley too. Chop some of the figs into small pieces, and finely chop two anchovies. Put everything in a bowl, together with the squid tentacles and a few of the capers. Add the breadcrumbs, chipotle and egg. Go ahead and mix it all nicely with your hands.
Stuff the mixture into the squid, but don’t overfill them. Close the bottom with a cocktail stick. Fry them in a little oil over medium to low heat.
Meanwhile, make a tasty tomato sauce with the Sugocasa. Cook the pasta according to the instructions on the package. Once everything is ready, spoon it all onto a plate.
Image: Presstigieux – Iris Ooms
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