Braised Cuttlefish with Wild Garlic from British Seasonal Food by Mark Hix
Cuttlefish is so underused in the UK. Our fishermen land tons of the stuff, yet we seem to be quite content eating frozen squid. It really doesn’t make sense. C
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 100 ml white wine
- 1 tablespoon plain flour
- 2 shallots, peeled, halved and finely chopped
- a couple of good knobs of butter
- 1 tablespoon vegetable oil
- 2 garlic cloves, peeled and crushed
- 1 kg cuttlefish, cleaned and ink reserved
- salt and freshly ground black pepper
- reserved cuttlefish ink (or 3-4 sachets)
- handful of wild garlic leaves
- 250 ml hot fish stock
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