Steam Cuttlefish
Free Healthy and Delicious Detox Recipes
Steamed Cuttlefish with Caramelised Onions (4 servings)
Ask your fishmonger to clean the cuttlefish, but make sure you see it first. You want to be certain it is very fresh. As with all our recipes, the freshness and quality of the produce is the key to the dish’s flavour, especially with such a simple form of cooking as steaming.
Steam Cuttlefish Ingredients
4 (1 kg) cuttlefish, cleaned
2 tsp grated lemon rind
2 tbsp lemon juice
1 tbsp extra virgin olive oil
200 g (1 cup) French green (Puy) lentils
1 cup firmly packed fresh mixed herbs,
including coriander, mint, basil and
flat-leaf parsley
CARAMELISED ONIONS
1 tbsp olive oil
2 red (Spanish) onions, thinly sliced
60 ml (1⁄4 cup) Chicken Stock (page 159)
or water
1 tbsp balsamic vinegar
1⁄2 tsp honeySteam Cuttlefish Preparation Method
To make Caramelised Onions, heat oil in a saucepan, add onion and stock or water and cook, covered, over low heat about 20 minutes or until onions are very soft. Add vinegar and honey and cook, uncovered, stirring occasionally, until onions are caramelised, then season to taste.
Using a thin-bladed fish knife, shave cuttlefish lengthwise into 2mm thick slices. Place cuttlefish in the top of a double steamer and steam over simmering water about 30 seconds or until just cooked. Transfer to a bowl and stir in lemon rind, juice and oil.
Cook lentils in simmering water about 15–20 minutes or until tender. Drain and rinse under cold water, then return to pan and stir in caramelised onions. Check seasoning. Toss cuttlefish mixture with herbs and serve on a bed of lentil mixture.
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