2 teaspoons ancho chilies
2 tablespoons Dijon mustard
150 g pasteurized egg yolk
4 tablespoons apple cider vinegar
1 lemon, cut in half
1 cup|500 ml pomace oil
handful of baby lettuces
⅓ red chili
chipotle chili oil
kosher salt and freshly ground black pepper, to taste
- To make the ancho chilli mayonnaise, place the ancho chillies in a bowl of hot water for 5-10 minutes to rehydrate them. You will know the chillies have been hydrated once they are nice and plump. In a separate bowl, pour in the mustard, egg yolk, apple cider vinegar, and the juice of half a lemon and stir. Slowly bit by bit add and stir in the pomace oil. Strain the water from the rehydrated ancho chillies and stir these into your mayonnaise. Season with salt and black pepper.
- To make the salad, mix together a handful of mixed baby leaves, the finely chopped fresh red chillies, and season with lemon juice. Drizzle over chipotle oil and toss with salad leaves.
- Lay your squid on a chopping board. Cut off the tentacle and then cut down the seam of the body to open this flat and clean. Score the squid with criss-cross diagonal lines, using the tip of your knife. This will enable the squid to absorb more flavor and dressing. Portion the body of the squid and the tentacles into equal parts. Drizzle oil onto a flat non-stick frying pan. Lay down the tentacles first, as these take slightly longer to cook. Cook until slightly golden. The squid should curl slightly when turned on the pan. Once fried, remove the squid from the pan and season with a bit of salt.
- Lay a large spoonful of ancho chili mayonnaise onto the plate, as a base for your dish. Place your cooked squid on to the place and top with the chili salad. Dress with chipotle oil to taste.
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