A salad of raw cuttlefish with vine tomatoes and arugula
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Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda (which also includes squid, octopuses, and nautiluses). Despite their name, cuttlefish are not fish but molluscs. Recent studies indicate that cuttlefish are among the most intelligent invertebrates. Cuttlefish also have one of the largest brain-to-body size ratios of all invertebrates.
ingredients
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serves: 4
1 small uncleaned cuttlefish
6 vine-ripened tomatoes
1/4 Juice of lemon
Extra virgin olive oil
1 1/2 oz (40 g) arugula leaves
Maldon sea salt flakes and coarsely ground black pepper
Nutrition Facts
A salad of raw cuttlefish with vine tomatoes and arugula
Servings Per Recipe: 4
Amount per Serving
Calories: 125
- Total Fat: 1.1 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Cholesterol: 126 mg
- Sodium: 441.7 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.5 g
- Sugars: 4.9 g
- Protein: 20.3 g
preparation
1. Cut off the tentacles, just in front of the eyes. Remove the beak-like mouth from the center of the tentacles and discard.
2. Separate the tentacles and pull the skin from each one.
3. Pull the tough skin away from the body section.
4. Run a sharp knife down the center of the back and lift out the cuttlebone.
5. Open up the body pouch. Locate the pearly white ink sac in among the entrails and remove it carefully. Remove and discard the rest of the entrails and the head.
6. Wash the body well, then cut it lengthwise in half. For serving raw, cut each piece across into very thin slices.
7. Slice each of the tomatoes across into very thin slices.
8. To serve, arrange 6 tomato slices in one layer over each plate. Arrange one-fourth of the cuttlefish slices loosely over the top of the tomatoes. Squeeze on a few drops of lemon juice, sprink|e with some sea salt flakes and a little coarsely ground black pepper, and drizzle on a little oil. Scatter a few arugula leaves on top and serve straight away.
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comments
Mommy_loves_to_cook
August 26, 2011