Name: Cuttlefish Silks
Cuisine: Australia
Ingredients: 1.5 kg (3 lb 5 oz) cuttlefish, head and tentacles; 2 litres (70 fl oz /8 cups) chicken stock; 220 g (7¾ oz) fresh cuttlefish ink sacs; 500 g (1 lb 2 oz) cleaned cuttlefish; 1 organic egg white; 85 g (3 oz) cuttlefish ink; 250 g (9 oz) reserved cuttlefish mixture; 3 g (1/10 oz) titanium dioxide

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

For the Cuttlefish Ink (See Note)

220 g (7¾ oz) fresh cuttlefish ink sacs
1.5

Method

For the Cuttlefish Ink (See Note)

Place the ink sacs into a heavy-based saucepan. Add the wine and, using a wooden spoon, break up the sacks to release the ink.

Wash the cuttlefish head and tentacles to remove any brown intestinal parts and then add to the pan with the ink sacs and wine. Place over high heat and bring to the boil. Simmer