Sous Vide Squid
Squid provides light protein with almost no carbs, while butter softens the flavor and adds a fuller mouthfeel. Sous vide keeps the texture tender and springy instead of rubbery.
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Inventory: Sous-vide
769
Servings: 2 (1 serving ≈ 180 gram)
Digestion time: 3 hour
Complete protein: ✔
Clean the squid (300 g), pat it dry, and cut it into large rings or flat pieces if needed. Place it in a bag with butter (30 g), garlic (5 g), and finely removed lime zest from the lime (20 g).
Vacuum-seal the bag and cook the squid sous vide at 59 °C for 90 minutes. It should stay springy yet tender rather than turning rubbery.
Pour the juices from the bag into a small saucepan, warm them briefly, and stir in chopped parsley (5 g). Serve the squid right away with the warm butter sauce and a little fresh lime juice to taste.
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