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Ker Hastell-style squid

Ker Hastell-style squid



25 mn1 h 30 mn


  • 1 tin of Hénaff Pâté 260g
  • 6 small squid cleaned by your fishmonger
  • 2 finely chopped onions
  • 2 grated carrots
  • 1 large tin of peeled tomatoes in tomato juice
  • 4 cloves of garlic, chopped
  • Some rye bread
  • 1 bunch of finely chopped parsley
  • ½ litre of milk
  • Salt and ground pepper
  • Oil and lightly salted butter
  • Thyme and bay leaves


  1. Blanch the cleaned squid together with their tentacles for 5 to 10 minutes at a gentle simmer in the milk seasoned with salt and pepper.
  2. Add the thyme and bay leaves.
  3. Drain and set the milk aside.
  4. Crush the Hénaff Pâté with a fork and mix with half of the rye bread, previously soaked and pressed.
  5. Stuff the squid with this mixture and cover the opening with the bunches of tentacles.
  6. Arrange the squid in a row in a gratin dish.
  7. Cook the onions and grated carrots gently over a low heat for 2 to 3 minutes until soft.
  8. Add the tomatoes and some of the tomato juice together with the garlic (with the shoots removed), thyme and bay leaves.
  9. Simmer gently for 30 minutes on a low heat.
  10. Coat the squid with the mixture and continue cooking for another 45 minutes in the oven at 180°C, basting frequently.
  11. Serve with a tomato salad.

Product used


Pour cuisiner le Pâté Hénaff, utilisez des boites « jeunes » : au moins deux ans avant la date mentionnée sur le flanc de la boite.

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