Squid Stuffed With Crab And Bleu Cheese

A very elegant main course-broiled squid stuffed with crab and blue

cheese and served with saffron rice in a buerre blanc sauce.

4-6 squid bodies, washed thoroughly

Stuffing:
1 lb pasteurized claw crab meat, picked over to remove cartilage
1/2 lb snow crab
1/2 cup bleu cheese crumbles
2 cup seafood veloute
2 cup chopped squid tentacles, boiled
1/2 cup scallions, chopped
1 cup breadcrumbs
Salt and pepper to taste
6 sprigs fresh basil, chopped
1 teaspoon fresh thyme, chopped fine
melted butter mixed with paprika for topping

Seafood Veloute:
1 lb shrimp and crab shells (you may also add white fish as long as it's not oily)
1 gallon water
1 shallot
1 garlic glove
1 cup leeks, chopped
Salt and white pepper to taste
3 cups medium dark roux

Saffron rice:
2 cups rice long grain white rice
4 cups chicken stock (may use water)
2 Tbsp oil (may use butter or margarine)
2 clove garlic, crushed
1/4 cup white onion, diced small
1 pinch saffron
Salt and pepper to taste

Buerre Blanc sauce:
1 gallon white wine
3 garlic cloves, crushed
2 shallot, diced
2 sprigs thyme
2 sprigs rosemary
1/4 pound butter, medium dice
 

Stuffed Squid: Wash and pat dry squid hauls. In a bowl mix both crabs, bleu cheese, tentacles, basil, thyme, scallions and salt and pepper. Add veloute, mix well. Add bread crumbs. Stuff squid bodies with mixture being careful not to over stuff and break the skin. Brush with butter and paprika. Broil until an internal temp of 155 degrees has been obtained. Seafood veloute: In medium stockpot add all ingredients bring to boil reduce heat and simmer for 2-3 hour or until liquid is reduced by half. Strain and reserve liquid. In a medium saucepot bring liquid to a boil and add brown roux until consistency is as thick as mayonnaise. Saffron Rice: In a medium saucepan sauté garlic, onion, and saffron in oil until onion is soft and has light brown edges. Add rice, sauté for 1 minute more. Add stock or water, bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes. Buerre Blanc sauce: In large saucepan add wine, garlic, shallot, thyme, and rosemary. Bring to boil, reduce heat and simmer until wine is reduced to 1/4 the original volume. Strain liquid into a new pot. Bring to a rolling simmer and add butter slowly while stirring with a whisk. Serve Buerre Blanc sauce immediately. For presentation ladle a 1/4 cup of sauce on plate. Add 1/2 cup rice in center of plate. Carefully slice squid and shingle on top of rice. Garnish with a fresh thyme sprig on top and sprinkle fresh thyme around plate.

Number of servings: 4