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Soak the caul in water overnight to remove impurities.
Place calamari in freezer until firm for about three hours.
Thinly slice the calamari and beat it by hand in a bowl with a little water, salt and pepper.
When the mixture becomes firm divide into four and rest in the fridge for one hour.
Spread the caul onto a moist bench and place the calamari into a disc on the caul.
Place 25g roe into the centre.
Cut the caul in a border 3cm from the calamari.
Pull up the sides to form a ball encasing the trout roe.
Tie the caul and trim the excess caul.
Repeat for the remaining mixture.
Rest for one hour in the fridge.
Thinly slice the fennel and toss in hot oil until just beginning to soften.
In the same pan cook the calamari balls.
Turn the squid balls every minute to ensure even cooking for about four minutes.
Combine lime juice, sugar, barberries, chilli and 50ml of olive oil.
Divide the fennel onto four plates.
Place the calamari ball on top taking care to remove the string.
Drizzle with a little dressing and finish with plucked baby herb leaves.
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