We learned to cook squid sous vide at 59°C when we were at Atelier in Canada. The cooking time and temperature we picked up produce squid which is meaty, juicy, and rich in texture. Here we marinated the squid with mango pickle and then cooked them for three hours at 59°C. Then we cooled them down in an ice bath. Once cooled, we were able to score them and then sear them in olive oil. When the squid was good and brown, we added butter to the pan, let it foam, and basted the squid. Then we removed the squid from the pan and added cabbage leaves to sauté them in the juices. When the cabbage was blistered, we dressed the squid and cabbage with fresh lemon juice. To bring the dish together, we added a few spoonfuls of grilled yogurt. Even though this batch of grilled yogurt was lamb-infused, it worked quite well with the squid. Though in the future, we may make grilled fennel yogurt.
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