Squid Julienne with Tomatoes
Squid and two kinds of cheese create a substantial protein-rich base, while tomatoes add moisture. The creamy almond-flour sauce binds the filling and keeps it tender under a browned crust. Serve it hot in individual cocottes.
Clean the squid (500 g), place it in boiling salted water for 2 minutes, cool it, and cut it into thin strips.
Cut the onion (200 g) into thin half-rings and fry it in a mixture of butter (25 g) and olive oil (15 g) for 10 minutes.
Add the squid, tomatoes (250 g), and processed cheese (100 g), and heat for 5 minutes until the cheese is evenly distributed.
Mix the almond flour (20 g) with sour cream (150 g) and milk (150 g), heat the sauce for 5 minutes until thickened, season with table salt (4 g) and black pepper (1 g).
Divide the squid mixture between cocottes, pour over the sauce, and sprinkle with hard cheese (150 g).
Bake at 240 °C for 15 minutes until browned.
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