Matthias Conradi's Yukon Gold Potato and Squid Salad
by Matthias Conradi, Tofino
From the age of 9 Matthias knew he wanted to be a chef. As a child he would cook the Sunday meal of fried chicken and not just because it got him out of going to church. He started his first apprenticeship at the age of 15 as a pastry chef in his home town of Munich. After that he cooked everywhere from the German Military to Abu Dhabi and St. Moritz. Matthias first visited Tofino in 1982 on a trip with his brother. They joked about moving to Tofino at that point. 15 years later he came back for another visit and while dining at the Wickaninnish Inn, looking out over Chesterman Beach he decided to put that plan into action. Upon returning to Germany he sent his resume to the Wick and a new life began. Matthias is most inspired by simplicity in food and flavour. He loves how minimal ingredients with pure essences can be combined to make something so much more than the simply the sum of the ingredients.
Tarragon Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 oz fresh tarragon blanched
- 4 tsp Dijon mustard
- salt and pepper
Mix olive oil, vinegar, tarragon and mustard in blender, season with salt and pepper
Potato & Squid Salad
- 8 small Yukon gold potatoes, cooked
- 6 squids
- 8 cloves of garlic, sliced
- 1 lemon juiced
makes 4 portions
Clean squid, rinse well and dry with paper towel. Cut lengthwise into long strips, marinate with the garlic and a little olive oil
Slice potatoes into fairly thick slices and roast in a frying pan with olive oil on both sides to a golden brown. Season with salt and pepper and toss in a bowl with the vinaigrette.
In a smoking hot pan briefly sear off the squid, add the lemon juice and season with salt and pepper.
Arrange the warm marinated potatoes on warm plates, place the squid on top and garnish with fresh chopped tarragon.
Excellent with a glass of Pinot Grigio!
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Matthias Conradi's Yukon gold potato and squid salad recipe from Tofino Time Magazine.
