Have your fishmonger clean the squid, wash them, shred them. Put the squid into a saucepan, sprinkle with the court bouillon, pour in cold water, largely covering the meat. Cook for about 30 minutes, just until the squid are tender anylonger and they will harden. Cook the potatoes in boiling salted water. Make the garlic mayonnaise. Crush the garlic finely in a mortar, add to the egg yolks and make the garlic mayonnaise like an ordinary mayonnaise. If you find this sauce too firm, thin with 1 teaspoon of water. Serve the well drained squid and potatoes together, serve the garlic mayonnaise separately. But you can mix everything and serve, this is the way this dish is served in the south of France.
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3 1/3 lbs squid
3 1/3 lbs firm potatoes
1 pack court bouillon
Garlic mayonnaise:
2 egg yolks
6 or 7 cloves garlic
1 pint olive oil
salt, pepper
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30
mn
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30
mn
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When you stiffen the garlic mayonnaise, you can add 1/2 mashed boiled potato.
