Squid Filled With Huitlacoche With Pine Nut Sauce

Recipe Ingredients

		Huitlacoche Filling
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Onions - finely chopped (medium)
3		Garlic cloves - minced
1 1/2 lbs	681g / 24oz	Huitlacoche* - (2 1/2 cups)
2		Chopped epazote leaves - (to 3)
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
12 oz	340g	Sea bass fillet
2		Eggs
1/2 cup	118ml	Heavy cream
		Squid
5 lbs	2270g / 80oz	Squid, 5" to 6" long - with tentacles
3 tablespoons	45ml	Olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	All-purpose flour
		Sauce
3 tablespoons	45ml	Olive oil
1		Ancho chile - seeded, deveined
1		Cinnamon stick
1 3/4 cups	414ml	Pine nuts - divided
1		Celery stalk - chopped
1		Leek, white part only - chopped (medium)
1		Carrot - chopped
1 1/2 lbs	681g / 24oz	Tomatoes - chopped
3 cups	711ml	Fish stock
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Assembly
		Filled squid and tentacles
2		Limes - cut in 8 wedges
1/2 cup	73g / 2.6oz	Chopped parsley

Recipe Instructions

* Huitlacoche is the corn fungus known as the Mexican truffle. You can buy the fungus canned; it is available at some Latino markets and is of consistent quality.

For the Huitlacoche Filling: Heat the olive oil in a large pan over medium heat and saute the onions and garlic until golden, about 8 minutes. Add the huitlacoche and epazote and cook for 10 more minutes. Add the salt and pepper. Cool to room temperature.

Break up any large pieces of huitlacoche. In a food processor, mix the sea bass, eggs and cream. Fold this mixture into the huitlacoche. Spoon the filling into a pastry bag.

For the Squid: Clean squid; rinse and pat dry. Using a pastry bag without a tip, fill each squid with huitlacoche mixture. After filling, close each squid with a toothpick to keep the mixture from spilling out.

Heat the olive oil in a heavy pan. Season each squid and all tentacles with salt and pepper and roll them in the flour to coat. Fry them briefly, 1 to 2 minutes per side, in the olive oil. Remove the squid and tentacles from the pan; remove and discard the toothpicks. Set the squid aside.

For the Sauce: Heat 1 tablespoon olive oil in a small pan and saute the chile for 1 minute. Remove. Repeat the same operation with the cinnamon for 1 minute; remove.

Wipe out the pan and add the remaining 2 tablespoons oil. Cook 1 1/4 cups pine nuts until pale golden in color, about 2 to 3 minutes. Transfer to a bowl.

Add the celery, leek and carrot to the pan and cook until softened, about 5 minutes. Add the tomatoes and fish stock, bring to a boil and cook at high heat, covered, for 10 minutes.

Working in batches, in a blender mix the cooked pine nuts, cinnamon and chile with the vegetables and stock. Add the salt and pepper. Return the sauce to the pan and carefully add the squid and tentacles to the sauce. Cook for 20 minutes at low heat.

For Assembly: Toast the remaining one-half cup pine nuts in a dry skillet until golden. To serve, arrange 3 squid on each plate with 3 tentacles on top. Spoon sauce over; garnish with a lime wedge, toasted pine nuts and parsley.

This recipe yields 8 servings.

Each serving: 734 calories; 66 grams protein; 28 grams carbohydrates; 5 grams fiber; 41 grams fat; 9 grams saturated fat; 750 mg. cholesterol; 843 mg. sodium.

Source:
The Los Angeles Times, 05-05-2004

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