Salade de Scipions

Cuttlefish Salad

Preparation info
  • Serves

    3–4

    .
    • Difficulty

      Easy

Appears in
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Scipion is the Provençal name for very small cuttlefish, no longer than the first joint on your finger. Scipions are also delicious, tossed in flour and deep fried, served hot with aoïli.

Ingredients

  • 450 g(1 lb) scipions
  • 1 wineglass dry white wine

Method

Wash the scipions in cold running water and, if necessary, open the tentacle end of each fish and squeeze out the small pea-sized lump of gristle in the centre. Leave the fish in a colander to drain.

In a pan, bring the wine and a wineglass of water to the boil with the onion, garlic,