Stuffed squids in sour cream sauce
Description
The dish is prepared without unnecessary complications. You can make squid using this recipe with a variety of fillings; today I'm using mashed potatoes with onions and mushrooms. You can use any mushrooms you like—I used frozen champignons. The special feature of this recipe is that the sauce turns into a delicate, fluffy omelet during baking—an excellent complement to nutritious and satisfying squid. I highly recommend giving it a try. Serve the dish warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Blanch the squid in boiling water and immediately place it in ice water.
- 3
Step 3
Clean the squid and remove all the innards, then rinse thoroughly under running water.
- 4
Step 4
Boil the potatoes and prepare mashed potatoes.
- 5
Step 5
Cut the onion into cubes and fry with the mushrooms until cooked.
- 6
Step 6
Add mashed potatoes, salt and pepper to taste. The filling is ready.
- 7
Step 7
For the filling, mix sour cream and egg. Add salt and ground pepper to taste. You can dilute the sauce with a small amount of water.
- 8
Step 8
Stuff the squid bodies with the prepared filling.
- 9
Step 9
Transfer the squid to a baking dish. Pour the sour cream sauce over them and bake in the oven at 180-200 degrees for about 20 minutes. I judge by the sauce—once it sets, the squid are ready.
- 10
Step 10
The sauce turns into a delicate, aromatic omelet during baking. It can be served as a light accompaniment to tender and delicious stuffed squid.