| Directions: – Unfreeze the squids in cold water. Remove the rest of bowels and chitin plates if remained. Put the fillet into hot water (140oF (60oC) for 3 minutes and remove the pellicle
- Rinse the squids, dip into boiling salted water and boil within 5 minutes from the moment they started boiling. Do not boil for a long time — the flesh becomes tough
- Sauce: fry the flour within 5-7 minutes, cool and stir in the cooled fish or squid stock. Add the sour cream and boil stirring within 5-7 minutes. Season with the salt
- Cut the boiled squids into stripes, coat with the sour cream sauce and bring to boil
– Put the squids in a plate, garnish with the boiled potatoes. Decorate with the lemon and greens
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