Stuffed Squid on Celery Risoni

Pasta dishes are always a good idea!

Peel the shrimp and remove the intestines. Roughly chop the shrimp and salmon, season with a tiny bit of salt and set aside to cool. Rinse squid, perhaps gut and clean.

Clean and rinse carrot and leek and cut into fine small cubes. Clean and finely dice mushrooms as well. In a frying pan, sauté carrot with 1 tbsp. olive oil, add leek and mushrooms and sauté briefly. Season with salt and cayenne pepper and cool the vegetables.

Preheat the oven to 160 degrees (convection oven 150 degrees).

The prepared coarsely cut fish pieces with the whipped cream in a cutter form and whisk to a farce. Add the roasted vegetable cubes and fill the squid tubes with a bag with a large nozzle. In a frying pan (with oven-safe handle) with 2 tbsp olive oil, briefly sear the squid tubes on all sides, then cook in the oven for another 5 minutes.

For the Risoni, remove the peel from the shallot and chop it. In a frying pan with 1 tbsp butter sauté shallot, add Risoni and extinguish with white wine. Boil this, then add the fish stock and whipping cream and season with salt and cayenne pepper.

Cut celery into fine leaves and add. Cook for 14 minutes until the Risoni have a creamy consistency.

Finely grate Parmesan and stir in.

Arrange the risoni and add the stuffed squid.

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