Whole calamari with squash purée

Name: Whole calamari with squash purée
Yield: 6
Ingredients: Pepper; Salt; 1 Carrot; 1 slice Celeriac; 1 Onion; 1.5 dl Semi-dry white wine; 125 g Shallots; 150 g Smoked bacon sliced; 2 Apples; 2 tbsp Wheat flour; 2 tbsp Oil; 2 dl Whipped cream; 2 tbsp Butter; 250 g Squash; 700 g Calf's liver

Mains

Cook time: 0 min.
Servings: 6

Ingredients for Whole calamari with squash purée

		Pepper
		Salt
1		Carrot
1	slice	Celeriac
1		Onion
1.5	dl	Semi-dry white wine
125	g	Shallots
150	g	Smoked bacon sliced
2		Apples
2	tbsp	Wheat flour
2	tbsp	Oil
2	dl	Whipped cream
2	tbsp	Butter
250	g	Squash
700	g	Calf's liver

Instructions for Whole calamari with squash purée

To prepare the Whole calamari with squash purée recipe, please follow these instructions:

Remove the barriers from the liver. Turn the liver into salt and pepper mixed flour. Pil the onions and cut carrot and celery into small tern. Let butter and oil be warm on a forehead and brown liver on all sides. Take it up and put it in an ovenproof dish. Season onions, carrots and celery and season with wine and whipped cream. Season with salt and pepper. Pour it over the liver and put the bacon slices on the liver. Place the dish in a 200 degree hot oven for 40 minutes.

Squash Pour: Cut squash, apples and onions in small tern. Saute briefly in oil in a saucepan. Simmer for 15 minutes and blend the mixture and add butter. Heat it through and season with salt and pepper.

Cut the liver into slices and yarn with vegetables.
Server Squash Pure.

Whole calamari with squash purée

Ingredients for Whole calamari with squash purée

Instructions for Whole calamari with squash purée

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