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  • 1 kg cleaned calamari tubes

  • 100 g trout roe

  • 250 g caul or crepinette

  • 1 head fennel

  • 100 ml lime juice

  • 50 g sugar

  • 50 g barberries

  • 100 ml olive oil

  • 1 long red chilli chopped

  • 1 punnet baby herb swiss chard or shiso

  • salt

  • pepper


  • Purse:

  • 1.

    Soak the caul in water overnight to remove impurities.

  • 2.

    Place calamari in freezer until firm for about three hours.

  • 3.

    Thinly slice the calamari and beat it by hand in a bowl with a little water, salt and pepper.

  • 4.

    When the mixture becomes firm divide into four and rest in the fridge for one hour.

  • 5.

    Spread the caul onto a moist bench and place the calamari into a disc on the caul.

  • 6.

    Place 25g roe into the centre.

  • 7.

    Cut the caul in a border 3cm from the calamari.

  • 8.

    Pull up the sides to form a ball encasing the trout roe.

  • 9.

    Tie the caul and trim the excess caul.

  • 10.

    Repeat for the remaining mixture.

  • 11.

    Rest for one hour in the fridge.

  • 12.

    Thinly slice the fennel and toss in hot oil until just beginning to soften.

  • 13.

    In the same pan cook the calamari balls.

  • 14.

    Turn the squid balls every minute to ensure even cooking for about four minutes.

  • Dressing:

  • 1.

    Combine lime juice, sugar, barberries, chilli and 50ml of olive oil.

  • To Serve:

  • 1.

    Divide the fennel onto four plates.

  • 2.

    Place the calamari ball on top taking care to remove the string.

  • 3.

    Drizzle with a little dressing and finish with plucked baby herb leaves.

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