Squid with Fennel, Mushrooms and Black Sausage

Squid with Fennel, Mushrooms, and Black Sausage is a dish that blends delicate seafood with bold, earthy flavors. The squid is tender yet flavorful, perfectly paired with the aniseed notes of fennel and the deep richness of black sausage. The addition of mushrooms adds an earthy dimension, balancing the flavors and textures beautifully. This dish is perfect for anyone seeking to try something different, with a combination of both lighter and hearty ingredients. Ideal for a cozy dinner during fall or winter, the dish is filling yet refreshing, offering a unique mix of Mediterranean and savory flavors.

Squid with Fennel, Mushrooms and Black Sausage

Difficulty Level: Medium
Calories: 350
Cooking Time: 25 min

Ingredients:

  • big squid
  • fennel herb
  • fennel
  • black sausage
  • olive oil
  • shallots
  • trumpets “Cratherellus Cornucopioides”

Instructions:

 

  1. We clean the squids and we cut with the small incisions to make the cuisson very quick.
  2. We cook the trumpets with the shallots and is no more water on the pan.
  3. We get the squid skins to make a stoke, sautéing the fennel and let cook for 20 minutes together.
  4. we cut the sausage in a cubes and we warm.
  5. we cook the squid cut it in a wok very quickly.
  6. We dress the dish.

You might be interested:

Creamy Eggplant Salad

Creamy eggplant salad blended with sesame oil and lime juice, topped with roasted cherry tomatoes and bell peppers....
Read More >>

Staffordshire Oatcake, Sir!

A true gem of British comfort food, Staffordshire Oatcake, Sir! is a dish that warms both the belly and the...
Read More >>

Berry Compote with Cardinal Cream

A delightful balance of sweet and tangy, this berry compote is a celebration of seasonal fruits, gently simmered to release...
Read More >>
Be inspired by the success stories of the world's top chefs:

Jean-Pierre Jacob

  • France
Hailing from Aix-les-Bains, near the famous Lac du Bourget, I am a third-generation chef who believes in the importance of...
Read More >>

Philippe Duc

  • Hong Kong
SPOON by Alain Ducasse, a two Michelin-starred restaurant at the InterContinental Hong Kong, offers an exceptional fusion dining experience. Blending...
Read More >>

Nina Popova

  • Lviv, Ukraine
At 54, I’ve spent 9 years as a cook, with a milestone being my role as the chef at Café...
Read More >>