recipes-mains

Cuttlefish with Watermelon & Lime

by The Lamb pub, Selsey, for Seas the Day Campaign

Serves 2

Ingredients

1 whole Selsey cuttlefish
(ask the fishmonger to
clean and remove the ink
sack)
sea salt
black pepper
olive oil
Sides
watermelon - cut into
rectangles
lime - cut in half
olive oil
Salad
10 mixed ripe Nutbourne
tomatoes
feta, cubed or crumbled
extra virgin olive oil
lime or lemon
Garnish
red chilli, finely diced
50g toasted almonds
coriander leaves

Method

First prepare the cuttlefish. Remove the ink sack, middle bone and innards. Slice the ‘sock’ down one side so it sits flat. Remove the outer membrane.
With a sharp knife, run long, hatched lines across the flesh. Then slice lengthways into 2-3cm strips. Aim for 3 per portion. Season with salt and pepper.
Heat your BBQ or griddle pan. Drizzle the watermelon and lime with olive oil and char in the pan until warm right through and the edges are caramelised.
Lay the the cuttlefish strips onto the grill or pan, cross side down. Try to keep it flat as it cooks. Cook for about 2 minutes on each side.
Salad
Chop the tomatoes, lightly toss with the feta and dress with a splash of oil and a squeeze of lime or lemon.
To serve sprinkle with the chilli, almonds, coriander leaves, salt and pepper to taste and a flash of olive oil.

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