Baked squid in cream sauce is an ideal dish for both a festive table and every day 🦑

Kitchen appliances and utensils:

• oven;
• a baking sheet;
• pan;
• stewpan;
• colander or strainer;
• 3-4 portioned ceramic molds with a capacity of 200-250 ml;
• cutting board;
• kitchen knife;
• cooking vane;
• whisk;
• grater;
• kitchen scales;
• beaker.

Ingredients

Step cooking

How to clean and boil squid

1. Dip 5-7 carcasses of squid in a pan with 3 liters of boiling water. In boiling water, the skin immediately curls up and peels off the meat. Using a slotted spoon, stir the contents of the pan for 10-15 seconds. Immediately after the carcasses are peeled, use a slotted spoon to remove them from the pan, put them in a deep bowl with cold water to stop the cooking process. Drain the clams. Cut the squid along, remove the chord and the remains of the entrails. Perform this operation with each carcass. Rinse the cleaned under running water. Allow to cool.
   
2. Cut the cooled meat into strips 5-7 mm wide. Transfer the pieces to the pan.
   
3. Peel and strip 1 turnip onion into strips. Add chopped onion to squid.
   
4. Salt the contents of the pan by adding 1.5 teaspoons of table salt.
   
5. Put 4-5 washed bay leaves, 5-7 peas of black pepper and the same amount of allspice. Pour 1 liter of drinking water, cover. Cook over low heat for 40-45 minutes from the moment of boiling. Squids should become soft, and the broth should be rich.
   
6. Drain the broth from the clam meat into a deep bowl using a colander or strainer. Do not pour the broth, it is needed to prepare the sauce. Return the clam pieces to the pan.
   

How to make the sauce

1. Melt 50 grams of butter in a preheated stewpan, reduce heat to medium.
   
2. Pour 50 grams of wheat flour into a saucepan. Add a pinch of salt and a pinch of ground black pepper.
   
3. Stir the mixture thoroughly, add 200 ml of milk, mix. Pour into the stewpan 100 ml of broth left over from cooking seafood. Stir the composition with a whisk so that the flour mixture is completely dispersed.
   
4. The broth gives the sauce a special taste and aroma. Cook the sauce over low heat, stirring constantly with a whisk until thickened.
   

Dish assembly

1. Pour the squid into the saucepan into the saucepan. Shuffle.
   
2. Place baked ceramic baking tins on a baking sheet. Fill them with the mixture, at 4/5 of the height.
   
3. Grate 100 grams of Dutch cheese on a coarse grater. Divide the cheese by the number of forms. Sprinkle the squid with cheese.
   
4. Bake for 10-15 minutes in an oven at 200 ° C. The cheese crust should lightly brown.
   

Serve as a separate portioned dish. When serving, you can sprinkle with herbs.

Video recipe

This is one of the best videos about baking clam gratin in creamy bechamel sauce. See how easy it is to cook this interesting dish.

Using the guide and video recommendations, you can easily prepare a delicious seafood dish.