To complement the dish I added some baby Yukon potatoes with garlic and dill. The potatoes are steamed until tender and then crisped up with butter on a cast iron pan. While the potatoes steamed, I prepped some minced garlic and chopped dill both of which I added to some softened butter and seasoned with sea salt. Once the potatoes finish cooking I place them into a bowl, cover with the herbed butter and mix. If you’ve never had potatoes in this, please do try them; they’re indescribably good.
I thought this light dish would work well with seafood. Walking past the fish monger I spotted the squid and visualized their grilled bodies, complementing the freshness of the sorrel and the berries. I rinsed the squid and dried it of moisture. In a bowl I mixed some olive oil, finely minced garlic, lemon juice and salt into a dish and allowed squid to marinate while making the salad. I heated the cast iron grill pan over medium-high heat, placed the squid on to char a few minute per side, sprinkling with a bit of sea salt and pepper, and transferred to a warm plate until all the bodies and tentacles have been cooked. If you want a squid that’s a bit juicier, dress it with a little drizzle of olive oil, a dash of salt, and a sprinkle of fresh parsley – that’s my preferred way.
I served the dish with little lemon wedges that could be used on both the squid and the salad.
Light, flavorful, and just the right thing for a humid 100 degree day! How are you battling the heat and what are your innovative ways to use sorrel, squash blossoms and other spring and early summer treasures?