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Seiches à l’Aiguemortaise
Cuttlefish in the Style of Aigues-Mortes
- Difficulty
Medium
Published 1981
We read the title of this recipe on the menu of the restaurant l’Escale at Aigues-Mortes; but the chef,
Method
Clean your cuttlefish and cut them into pieces the size of ravioli. Put these in a casserole with a tumbler of water and cook them for 20 to 35 minutes, until you can cut the flesh with the edge of a spoon. Strain them and reserve the cooking liquid.
Heat some
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