Wash the baby squid well and stick them on a metal or wooden stick.
Mix the bread with the rest of the ingredients in a blender to obtain a nice green breadcrumbs.
Place the skewers on the glass baking tray and sprinkle with the panure and add a drizzle of oil.
Select the humidified ventilated grill and set the temperature to 200°C.
Bake for 8 minutes.
Clean the vegetables and cut them as desired, season with the rest of the ingredients and mix well.
Place everything on the enamelled tray.
Bake at 190°C with 60% steam for 15 minutes.
Place the skewers on the plate and serve with the vegetables.
STEAMED SALMON, BROCCOLI, ANCHOVIES AND ALMOND MILK
CHOCOLATE CUPCAKE WITH A DRIPPING HEART AND RASPBERRY COULIS
CHRISTMAS HOLIDAY MENU
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