
Char grilled cuttlefish salad

by:




Cuttlefish are bigger than squid and have large "bones" that often get made into earrings. They also have a little sac inside the body containing a sweettasting black ink, which they squirt at enemies in self-defense, and which we use in this recipe. Clean the cuttlefish in the same way as squid, being very careful not to puncture the ink sac just pull it out whole. Sometimes the sac will have emptied when the cuttlefish was caught, so it is best to buy a little packet or jar of ink, which your fishmonger will sell separately, just in case you find no ink inside. With this sauce, we try to bring out the sweetness and full flavors of both the ink and the onion. To do this you need to cook the onion very slowly and gently, because if it burns, the sauce will taste bitter. Also, when you finish off the sauce after straining it, use a straightsided pan because you need to keep a low flame just underneath the base. It is very important that the heat doesn't spread around the sides of the pan because, again, if you overheat it the sauce will turn bitter. The sauce can also be used for risotto and pasta.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
2 1/4 pounds cuttlefish (cleaned, heads reserved)
olive oil, for brushing
1 clove garlic
handful of flat-leaf parsley
4 handfuls of mixed peppery salad greens (or just mizuna, if you can get it)
3 tablespoons Oil and lemon dressing
salt and pepper
For the cuttlefish sauce:
5 tablespoons extra virgin olive oil (plus extra for drizzling)
4 onions (sliced)
1 tablespoon cuttlefish ink
1 quart fish stock
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 512
- Total Fat: 28 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Cholesterol: 291.3 mg
- Sodium: 1346.9 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.8 g
- Sugars: 5.4 g
- Protein: 49.4 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012