Seiches à l’Aiguemortaise

Name: Seiches à l’Aiguemortaise (Cuttlefish in the Style of Aigues-Mortes)
Cuisine: France
Ingredients: cuttlefish; tomato purée; onion; salt; olive oil; water; garlic; cuttlefish; egg-yolk; white pastis; salt; cayenne; pepper; cognac

Cuttlefish in the Style of Aigues-Mortes

Preparation info

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

We read the title of this recipe on the menu of the restaurant l’Escale at Aigues-Mortes; but the chef, M. Rémi Rigal, told us that it was not a traditional speciality of the town but his own invention.

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