Sous Vide Squid Fins in Olive Oil
Squid provides complete protein, while olive oil contributes unsaturated fats. Cooking the fins in a jar with garlic and thyme preserves their clean seafood aroma; after ice cooling, keep the dish refrigerated for no more than five days.
Thoroughly clean the squid fins (85 g). Cut them into strips in about 3 minutes.
Loosely arrange the strips in a clean 120–150 ml jar. Add thinly sliced garlic (2 g) and thyme (to taste), then pour in olive oil (40 g) to cover the squid; the oil quantity is approximate. Arranging the ingredients and adding the oil and seasonings takes about 2 minutes.
Close the jar with a clean lid without tightening it. Cook sous vide at 55–57 °C for 60 minutes.
Tighten the lid and immediately cool the jar in ice water for about 10 minutes. This dish is not a shelf-stable preserve.
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