Squid Blanquette with Vegetables

Name: Squid Blanquette with Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 Portionen
Ingredients: 12 piece cuttlefish or small cuttlefish; 1 piece egg yolk; 25 cl thick sour cream; 1 c. à s. fresh thyme; 1 c. à s. chopped parsley; 50 g butter; 15 cl dry white wine; 750 g Paris mushrooms; 4 piece carrots; 1 piece onion; 1 jus lemon juice; 1 pinch fine salt; 1 pinch pepper

Main course

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Squid Blanquette with Vegetables is ready in 1 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This dish of squid blanquette with vegetables is a real delight! I often prepare it in autumn, when the Paris mushrooms are at their peak. The tenderness of the squid, combined with the sweetness of the carrots and the flavor of the mushrooms, makes it a comforting and tasty dish. The creamy sauce made from sour cream and egg yolk brings an irresistible smoothness. It is a perfect dish for a dinner with family or friends, accompanied by white rice to absorb all the sauce. A real treat!

Ingredients (13 ingredients)

12 piece cuttlefish or small cuttlefish
1 piece egg yolk
25 cl thick sour cream
1 c. à s. fresh thyme
1 c. à s. chopped parsley
50 g butter
15 cl dry white wine
750 g Paris mushrooms
4 piece carrots
1 piece onion
1 jus lemon juice
1 pinch fine salt
1 pinch pepper

Preparation (10 steps)

Preparation of squid and mushrooms

Thermomix® Setting

2 min/212°F/Speed 1 100

Clean the squid and cut them in half. Wash and cut the mushrooms in half. In the Thermomix bowl, add 750g of Paris mushrooms, lemon juice and 500ml of water. Cook 2 Min./100°C/Stufe 1.

120

Draining the mushrooms

Drain the mushrooms and set aside. Empty and clean the Thermomix bowl.

Preparation of vegetables

Thermomix® Setting

1 min/248°F/Speed 1 120

Peel the onion and carrots. Cut the carrots into rounds. Put 1 onion in the Thermomix bowl and chop 3 Sek./Stufe 5. Add 4 carrots cut into rounds and 25g of butter. Sauté 1 Min./120°C/Stufe 1.

Cooking vegetables

Thermomix® Setting

30 min/212°F/Speed 1 100

Add 300ml of water, salt and pepper. Cook 30 Min./100°C/Stufe 1.

1800

Filtering the broth and reserving the carrots

Filter the broth through a sieve and reserve the carrot slices and the broth separately. Empty and clean the Thermomix bowl.

Cooking the squid

Thermomix® Setting

2 min/248°F/Speed 2 120

Cut the squid into wide strips using scissors. Put the rest of the butter (25g) in the Thermomix bowl and melt 2 Min./120°C/Stufe 1. Add the squid strips and sauté 2 Min./120°C/Stufe 2.

120

Adding white wine and broth

Thermomix® Setting

30 min/212°F/Speed 1 100

Reduce the heat, then pour 15cl of dry white wine and the reserved broth into the Thermomix bowl. Salt and cook 30 Min./100°C/Stufe 1.

1800

Preparation of the liaison

In a small bowl, whisk 25cl of thick sour cream and 1 egg yolk. Empty and clean the Thermomix bowl.

Finalizing the blanquette

Thermomix® Setting

15 min/194°F/Speed 1 90

Remove the squid strips from the Thermomix bowl with a skimmer and keep warm. Pour a small ladle of the hot broth into the sour cream, egg yolk mixture, while whisking constantly. Pour the sour cream, egg yolk mixture into the Thermomix bowl, whisking. Put the squid back, then add the carrots and mushrooms. Sprinkle with salt and pepper, mix well and continue cooking 15 Min./90°C/Stufe 1.

900