squids and leave the tubes intact.
In a large pot set poaching water.
Place the squids in the poaching
water for about 5 minutes until they turn white and firm.
Do not over cook them or they will turn rubbery.
and let it cool down.
Take the tentacles and poach them as well.
Chop them fine and set aside.
Poach the shrimps in the same manner.
Dissolve the gelatin in ¼ cup of water with
the fish bullion.
In a large bowl add the shrimps, the tentacles, parsley and set aside.
In a large
frying pan sauté onion and garlic with AVORO avocado oil until soft and translucent.
Add the rest
of the ingredients and mix well.Make sure
gelatin is well dissolved before adding the mixture.
stuff the squids with the mixture and slowly press to make sure the tubes are well packed.
Pour in any
remaining liquid inside the tubes and wrap tight with saran wrap. This must be done well and avoiding as much as possible
the liquid from coming out.
Place the stuffed squid in the fridge for 24 hrs.
day, take the cucumber and slice it finely.
Do remove seeds and peel since failing to do so, the taste will
alter the taste of the squids.
Slice the stuffed squids and place the cucumber slices between rings once you proceed
to present the millefeuille.
Perfume with salt & pepper and drizzle with AVORO avocado oil.
This is a
dish for queens and kings!