Stuffed Calamari

First of all, prepare the vegetables for the side dish: Remove the skin from the onions and quarter them lengthwise, rinse the peppers, cut them in half, remove the stem and seeds, remove the skin from the outside with a peeler and cut them into coarse pieces, remove the skin from the garlic cloves and chop them finely. Rinse the fennel bulbs, remove the skin very thinly, cut the stalks into small pieces and set aside with the fennel greens for the filling. Then cut the fennel bulbs lengthwise into narrow wedges, but in such a way that the wedges still hold together at the bottom of the stalk. Skin the tomatoes, remove the seeds and cut them into quarters.

For the filling, all ingredients must be very cool: cut the salmon into coarse cubes, add the whipped cream and the egg white, season with salt and pepper and blend the whole thing as finely as possible in a hand mixer. Cut two or possibly three stalks of fennel into very small cubes, finely chop the fennel greens and mix both with the farce, add the shrimps. Fill the mixture into a large piping bag and put it in the refrigerator.

First sauté the onions in a pan with a little olive oil, add the garlic, then the peppers and fennel, and finally the tomatoes. Sauté everything well, extinguish with vermouth, season with salt, season with pepper, and cook with closed lid for about 10 minutes at low heat.

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