Home Recipes Pistachio Crusted Calamari with Easy Beurre Blanc Sauce

Pistachio Crusted Calamari with Easy Beurre Blanc Sauce

This is such a healthy and doable option for calamari. Usually it’s heavy and deep fried but this pistachio crust makes them so crispy and delicious. Serve with a little beurre blanc sauce for dipping.

Recipe from courtesy of Sweet Paul Magazine

Featuring American Pistachios

Ingredients

1 cup	California shelled pistachios
1/2 tsp	salt
1/2 tsp	cayenne pepper
1 tsp	oregano
500 g	calamari, sliced into 1/2” pieces
1	egg
2 tbsp	water
	Beurre Blanc
2	shallots, finely chopped
2 cups	dry white wine
2 sticks	cold butter, cut into small cubes
	salt and pepper
2 tbsp	finely chopped parsley

Heat oven to 175 °C.
Place the pistachios in a blender and blend until the consistency is almost like flour.
Place in a bowl and mix in salt, cayenne and oregano.
Beat egg and water in another bowl.
Dip the calamari first in the egg mixture, then in the pistachios.
Place on a baking tray covered in parchment paper.
Bake until golden, about 20 minutes.Serve warm with the beurre Blanc.

Beurre Blance

Place shallots and wine in a saucepan and bring to a simmer.
Let it simmer until you have a reduced liquid, about 2 tablespoons.
Turn down the heat to lowest possible and start adding the butter, one piece at a time while you wish it into the wine.
Once all the butter is in and you have a smooth sauce season with salt and pepper.
Stir in parsley and the sauce is ready to serve.

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Gluten-free, Lunch, Main Courses, Seafood

Pistachio Crusted Calamari with Easy Beurre Blanc Sauce

Ingredients

Beurre Blanc

Beurre Blance

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