Squid with cream sauce

800 g fillet of squid (carcass)

200 g sour cream

200 g fish broth

20 g wheat flour
what kind of flour should I choose? we'll show

greens

lemon

salt (to taste)

Defrost squid in cold water, remove the chitin plates and bowels. Dip fillets in hot water (about 60 degrees) for 3 minutes, pull out and remove the skin.

Rinse the squid and drop into boiling salted water, cook no more than 5 minutes.

Prepare the sauce. Dry the flour for 5-7 minutes without color change, then refrigerate, stirring constantly, pour in the broth squid or chilled broth. Pour in the flour mixture and broth sour cream, stirring constantly, cook for 7-10 minutes, season with salt.

Squid cut into strips, cover with cream sauce and bring to a boil.

Before serving, place the squid on a plate, hareruya boiled potatoes, decorate with parsley and lemon.