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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