Squid and Champignon Casserole
Squid and champignons provide complete protein, while courgettes add moisture instead of potatoes. Almond flour thickens the sour-cream sauce and replaces breadcrumbs.
Pour hot water over the squid (300 g), clean it, rinse it, and cut it into thin strips. Fry it in olive oil (15 g) for 3 minutes, season with table salt (4 g), and add black pepper (1 g).
Slice the leek (50 g) into strips and the champignons (250 g) into wedges. Fry them in butter (30 g) for 8 minutes until softened.
Cut the courgettes (500 g) into rounds and the bell pepper (200 g) into thin strips.
Fry the almond flour (25 g) in the remaining butter for 5 minutes. Pour in sour cream 30% (250 g), stir until smooth, and heat for 3 minutes until thickened.
Grease a dish with the remaining butter, layer the courgettes, pepper, champignons with leek, and squid. Pour over the sour-cream sauce, top with grated hard cheese (50 g), and bake at 190 °C for 7 minutes.
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