Squid on the beach (serves 4).For the pickled kohlrabi kohlrabi (kōl`rä`bē) [Ger. partly from Ital.,=turnip cabbage], plant (Brassica caulorapa, sometimes classified as var. caulorapa :
1 cup rice vinegar 1 cup coarsely dropped parsley 3/4 cup water 4 thin slices kohlrabi cut from 1 peeled bulb
For the sea lettuce:
1 cup rice vinegar 3/4 cup water 8 small pieces freshly harvested wild sea lettuce, rinsed
For the oyster emulsion:
4 ounces shucked Hammersley Inlet oysters * (juice reserved) 1/3 cup coarsely chopped parsley, chilled 3/4 cup grapeseed oil, chilled but not gelled
4 small baby squids, cleaned but not skinned Reserved fresh kohlrabi circles, from above, warmed
For the garnish:
Dulse seaweed (or sea vegetable) powder **
* available from taylorshellfishfarms.com, (360) 426-6178
** available from sunfood.com, (888) 729-3663
For the pickled kohlrabi. Puree pu·rée or pu·ree
tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees
To rub through a strainer or process (food) in a blender.
n. vinegar and parsley Add water Strain through fine-mesh sieve into nonreactive container. Punch out 1 1/2-inch circles from kohlrabi slices with ring mold. Add half the circles to vinegar mixture Refrigerate four hours. Reserve remaining kohlrabi.
For the sea lettuce Mix vinegar and water Pour over lettuce. Marinate mar·i·nate
v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates
To soak (meat, for example) in a marinade.
To become marinated. 20 minutes. Drain.
For the oyster emulsion Puree oysters with parsley. Slowly incorporate oil Thin with reserved oyster juice if necessary. Emulsion should not spread or run on plate.
To serve. Prepare and heat flat top grill Sear sear 1
v. seared, sear·ing, sears
1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1.
2. squid about 10 seconds each side Plate as shown. Garnish with seaweed powder.