Pistachio Crusted Calamari with Easy Beurre Blanc Sauce

1. Heat oven to 175 °C.

2. Place the pistachios in a blender and blend until the consistency is almost like flour.

3. Place in a bowl and mix in salt, cayenne and oregano.

4. Beat egg and water in another bowl.

5. Dip the calamari first in the egg mixture, then in the pistachios.

6. Place on a baking tray covered in parchment paper.

7. Bake until golden, about 20 minutes.Serve warm with the beurre Blanc.

Beurre Blance

1. Place shallots and wine in a saucepan and bring to a simmer.

2. Let it simmer until you have a reduced liquid, about 2 tablespoons.

3. Turn down the heat to lowest possible and start adding the butter, one piece at a time while you wish it into the wine.

4. Once all the butter is in and you have a smooth sauce season with salt and pepper.

5. Stir in parsley and the sauce is ready to serve.