Stuffed Squid with Garlic Baguette and Vogerlsalad

Clean, rinse and drain the squid. Rinse and chop the parsley, rinse and dice the mushrooms. Peel and finely dice the garlic and onion.

Mix the chopped with # of parsley. Add mushrooms, garlic and half of the onion. Last of all, add the egg and mix everything together well. Season the mixture with salt and freshly ground pepper.

Fill the squids with the mixture and close them with a wooden stick. Heat oil in a Teflon pan, put squid in and fry. Add remaining onion and fry it briefly. Extinguish with soup and wine, cook the squid until tender, about 20 min. Keep the cooked cuttlefish warm, thicken the broth with the lightly stirred flour and let it bubble up briefly. Add the cuttlefish and briefly stir in the remaining parsley and capers. Season to taste with salt and freshly ground pepper.

Cut baguette into medium sized pieces, score the surface a few times a little deeper, brush with light butter inside and just as lightly. Press garlic cloves into openings, bake in oven until crisp.

Rinse lettuce, season with salt and sprinkle with kitchen herbs, add seed oil, vinegar and water, mix. Cut the bread into cubes and fry it together with the garlic in a little bit of oil. Decorate the salad with the bread cubes and egg slices.

Stuffed squid with kno

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