Lean squid and cucumber salad
Unlike fish, seafood is allowed in Lent most of the time. It is an excellent source of animal protein, which is so lacking these days.
Ingredients
Servings 4- 4 medium carcasses of squid
- 1 large long cucumber
- 1 large green apple
- 1 medium red onion
- 1 st. l. red wine vinegar
- olive oil
- a pinch of brown sugar
- freshly ground black pepper
- salt
Cooking
Step 1
Peel the onion and cut into thin half-feathers or quarter rings. Sprinkle with salt and sugar, pour over with vinegar and mix with your hands. Let it brew for 10 min.
Step 2
Peel the cucumber and cut into cubes with a side of 1 cm. Sprinkle with salt and pepper, put in a colander. Leave for 10 minutes to drain excess liquid.
Step 3
Peel the squid, while removing the transparent skin on both sides of the fillet (you need to gently pry it with your fingers). Cut the squid fillet into 3x4x2 cm pieces, place in a heat-resistant bowl and pour in plenty of boiling water. Leave for 5 minutes, put on a sieve and dry.
Step 4
Peel the apple from the skin and core, cut the flesh into small cubes, mix with onions.
Step 5
Add cucumbers and squids, season with olive oil, salt and pepper more. Serve immediately.