Squid Steaks with Potato Rosti & Black Garlic Aioli

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Serves 4

Mike makes Squid Steaks with Potato Rosti and Black Garlic Aioli in 30 minutes, scoring the squid for that perfect quick sear so it stays tender and lightly golden. Crispy potato rosti rounds are made from grated potato squeezed dry, pan fried in butter until crunchy on the outside and fluffy inside. The finishing touch is a punchy black garlic aioli with lemon for balance, then it’s all stacked up with micro herbs and plenty of lemon wedges for squeezing.

Recipe

Serves 4

Ingredients

• 4 squid steaks (about 150 g each), cleaned
• Sea salt and freshly ground black pepper
• 1 tbsp olive oil, for searing

Potato Rosti

• 500g potatoes, peeled and coarsely grated
• 1 egg yolk
• 1 tbsp butter
• Sea salt and freshly ground black pepper

Aioli

• 100ml good-quality mayonnaise
• 1 small garlic clove, peeled and chopped
• 4 black garlic cloves
• ½ lemon, juiced
• Sea salt and freshly ground black pepper

To Serve

• Lemon wedges
• Micro herbs or chervil

Method

1. Score squid in a cross-hatch pattern. Heat a large frying pan or grill plate over medium-high heat and add the olive oil.
2. For the rosti, squeeze the grated potatoes in a clean tea towel to remove excess liquid. Combine with the egg, sea salt and pepper. Heat the butter in a large non-stick pan over medium-high heat. Spoon the potato mixture into four rounds, about 10 cm wide and 1 cm thick. Flatten lightly with a spatula, then cook for 4–5 minutes per side, until golden and crisp. Keep warm in a low oven.
3. To make the squid-ink aioli, whisk the mayonnaise, garlics, and lemon juice together in a small bowl until smooth. Season to taste.
4. Sear the squid for 2–3 minutes per side until lightly golden and just cooked through. Rest for a couple of minutes, then slice.
5. Serve the squid on top of the potato rosti, spoon over a little aioli, and garnish with micro herbs and lemon wedges.