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Warm salad of braised cuttlefish with ink vinaigrette

Warm salad of braised cuttlefish with ink vinaigrette

Warm salad of braised cuttlefish with ink vinaigrette

PT45M

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1
To make this cuttlefish recipe, begin by chopping the onion and carrots, quarter the tomatoes and crush the garlic
  • 1 onion
  • 6 tomatoes
  • 2 carrots
  • 4 garlic cloves
2
Melt the butter in a large saucepan over a medium heat, stir in the vegetables and fry gently, without colouring, for about 5 minutes or until softened
  • 1 knob of butter
3
Pour in the wine. Increase the heat to high and boil until the wine has reduced to about a teaspoon of liquid, then pour in the fish stock. Bring to a simmer
  • 100ml of white wine
  • 500ml of fish stock
4
Clean the cuttlefish, leaving it whole, and set the cuttlefish ink aside
  • 1000g of whole cuttlefish
5
Once the pan is simmering, add the cuttlefish. Reduce the heat to low and simmer for 1½ hours, or until the cuttlefish is tender
6
Strain the contents of the pan through a sieve into a bowl and leave the collected cooking liquor and cuttlefish to cool
7
When the cuttlefish is cool enough to handle, slice across the body into 2cm-thick strips and set aside
8
To make the vinaigrette, finely chop the shallots and place in a bowl with the vinegar
  • 2 shallots
  • 75ml of red wine vinegar
9
Measure out 75ml of the reserved cooking liquor, add to the bowl and leave to stand for 30 minutes
10
Stir 1 tablespoon of the cuttlefish ink into the shallot mixture, then whisk in the olive oil. Season with salt
  • 150ml of extra virgin olive oil
  • sea salt
11
Pour about half the vinaigrette into a small saucepan and warm very gently over a low heat – do not let it boil. Add the sliced cuttlefish and heat through for 2-3 minutes
12
Meanwhile, bring a large saucepan of salted water to the boil
  • sea salt
13
Add the purple sprouting broccoli and simmer for 2 minutes, until just tender. Drain and place in a large bowl
  • 28 purple sprouting broccoli spears
14
Chop the tarragon and add to the broccoli with the capers
  • 4 sprigs of fresh tarragon
  • 20g of capers
15
Gently stir in the warm vinaigrette and cuttlefish
16
Add lemon juice to taste and season with sea salt and black pepper
  • 1/2 lemon, juiced
  • sea salt
  • black pepper
17
Spoon the cuttlefish recipe onto serving plates and serve with the remaining vinaigrette in a jug on the side

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Ingredients

Metric

Imperial

Cuttlefish recipe

Vinaigrette

  • 2 shallots
  • 75ml of red wine vinegar
  • 150ml of extra virgin olive oil

To plate

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