Charred Squid With Boudin Noir Peas And Herb Oil recipes
Ingredients
- 1/2 cup packed parsley leaves
- 1/2 cup packed mint leaves
- 1/4 cup grape-seed oil
- freshly ground pepper
- fine sea salt
- 8 ounces French boudin noir or morcilla sausage (blood sausage), casing removed, at room temperature
- 1 pound small cleaned squid with tentacles
- 1 pound green peas in the pod, shelled
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- fleur de sel
Instructions
Charred Squid With Boudin Noir, Peas And Herb Oil recipes serves 4 original recipe by Food Republic.
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