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Squid Filled With Huitlacoche With Pine Nut Sauce

Type: Fish
Courses: Main Course
Serves: 8 people

Recipe Ingredients

  Huitlacoche Filling
3 tablespoons 45mlOlive oil
2 tablespoons 30mlOnions - finely chopped (medium)
3   Garlic cloves - minced
1 1/2 lbs 681g / 24ozHuitlacoche* - (2 1/2 cups)
2   Chopped epazote leaves - (to 3)
3/4 teaspoon 3.8mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
12 oz 340gSea bass fillet
2   Eggs
1/2 cup 118mlHeavy cream
5 lbs 2270g / 80ozSquid, 5" to 6" long - with tentacles
3 tablespoons 45mlOlive oil - divided
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 31g / 1.1ozAll-purpose flour
3 tablespoons 45mlOlive oil
1   Ancho chile - seeded, deveined
1   Cinnamon stick
1 3/4 cups 414mlPine nuts - divided
1   Celery stalk - chopped
1   Leek, white part only - chopped (medium)
1   Carrot - chopped
1 1/2 lbs 681g / 24ozTomatoes - chopped
3 cups 711mlFish stock
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
  Filled squid and tentacles
2   Limes - cut in 8 wedges
1/2 cup 73g / 2.6ozChopped 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.

The Los Angeles Times, 05-05-2004


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