Cuttlefish Salad Recipe With Ink Vinaigrette - Great British Chefs

Ingredients

• 1000g of whole cuttlefish
• 1 onion
• 2 carrots
• 6 tomatoes
• 4 garlic cloves
• 1 knob of butter
• 100ml of white wine
• 500ml of fish stock
• black pepper, freshly ground
• 2 shallots
• 75ml of red wine vinegar
• 150ml of extra virgin olive oil
• 28 purple sprouting broccoli spears
• 20g of capers
• 4 sprigs of fresh tarragon
• 1/2 lemon
• sea salt