Cuttlefish with sea aster

Cuttlefish with sea aster

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

I can’t understand why we don’t eat more cuttlefish in the UK; our fishermen land loads of the stuff but it all goes off to Spain and France. The season runs from midwinter through until June, when you can gather sea aster – a long-leafed green sea vegetable with a fragrant flavour.

Ingredients

Quantity Ingredient
80g butter
1 small onion, peeled and finely chopped
4 garlic cloves, peeled and crushed
1/2 tablespoon plain flour
100ml white wine
250ml fish stock
1 bay leaf
salt
freshly ground black pepper
400-500g cuttlefish, cleaned
1 tablespoon cold-pressed rapeseed oil
4 sachets cuttlefish ink
2 tablespoons double cream
2 handfuls sea aster, washed and dried

Method

  1. Melt half of the butter in a heavy-based saucepan and add the onion and garlic. Cook gently for 3–4 minutes, stirring every so often. Add the flour and stir over a low heat for 20 seconds, then gradually whisk in the wine and fish stock, keeping the sauce smooth. Add the bay leaf, season and simmer gently for about 20 minutes.
  2. Cut the cuttlefish roughly into 3 cm squares and season. Heat the oil in a heavy-based frying pan and fry the cuttlefish over a high heat, stirring occasionally, for a few minutes to colour lightly. Drain on kitchen paper. Add the cuttlefish to the sauce along with the ink and simmer gently for about 10 minutes until it is tender. Add the cream, re-season and simmer for a minute or two.
  3. Melt the rest of the butter in a heavy-based pan and cook the sea aster for a minute or so until wilted. To serve, spoon the cuttlefish and sauce into a bowl and spoon over the sea aster.
Tags:
Hix Oyster & Chop House
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