Cuttlefish

Name: Cuttlefish (Bisque mastiha)
Yield: Makes 4
Ingredients: Fennel fronds; 1 g mastiha powder; 125 ml double cream; 250 ml crab bisque; 125 ml dry white wine; 15 g butter; ½ clove garlic, finely chopped; 1 shallot, finely sliced; 1 kg baby spinach, stems removed; 1 bunch of fennel fronds, finely chopped; 75 ml crab bisque; 1 cuttlefish 400 g; Flour for deep frying; 125 g butter; 1 white onion, finely chopped

Bisque mastiha

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Cuttlefish

1 cuttlefish 400 g
Flour for deep frying

Fish course
Pescatarian

Method

Cuttlefish

Clean the cuttlefish with a sponge to remove the thin film and criss cross the top with a sharp knife. Cut into 3 triangular pieces (about 3cm in length), remove the tenticles and set aside.

Spinach compote

Melt butter in a pan and add the onion, covering with a lid and cook on a low heat unti