Cuttlefish with Sea Aster

Name: Cuttlefish with Sea Aster
Yield: Serves 4
Cuisine: French
Ingredients: 4 garlic cloves, peeled and crushed; 1 small onion, peeled and finely chopped; 80 g butter; 1 bay leaf; 250 ml fish stock; 100 ml white wine; ½ tbsp plain flour; 1 tbsp vegetable or cold-pressed rapeseed oil; 450-500 g cleaned cuttlefish; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tbsp vegetable or cold-pressed rapeseed oil; 4 sachets (30 g) cuttlefish ink; 2 tbsp double cream; 2 handfuls of sea aster, washed and dried

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

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 can gather sea aster - a long-leafed green sea vegetable with a fragrant flavour.

Ingredients

80 g butter
1 small onion, peeled and finely chopped
4 garlic cloves, peeled and

Europe
France
Spain
United Kingdom
Fish course
Starter
Pescatarian
Winter
Summer
Spring
June

Method

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.

Cut the cuttlefish roughly into 3 cm squares and season. Hea