Cuttlefish with fennel

Cuttlefish with fennel

By
From
The Beef Club
Serves
4
Prep
30 mins
Cooking time
15 mins
Photographer
Marie-Pierre Morel

The cuttlefish

Ingredients

Quantity Ingredient
600g cuttlefish fillets
1 tablespoon olive oil
1 garlic clove
1/2 bunch parsley
A pinch saffron threads

The fennel

Quantity Ingredient
3 fennel bulbs
olive oil
1 teaspoon fennel seeds
100ml water
salt
1/2 lemon, juiced

The tomatoes and garnish

Quantity Ingredient
40g taggiasche olives
10 Dried tomatoes
or 10 shop-bought sundried tomatoes
1 orange, grated zest
sea salt
freshly ground black pepper
2 teaspoons olive oil

You will need

Quantity Ingredient
ice cubes
mandoline

Method

  1. Cut 2 of the fennel bulbs into quarters.
  2. Brown them on all sides in the olive oil for 2–3 minutes in a frying pan over a fairly high heat. Add the fennel seeds, stir, add the water, a little salt, and cook over a low heat until the bulbs are nice and soft (7–8 minutes). Drizzle a little lemon juice over the fennel and set aside.
  3. Cut the fresh tomatoes into quarters and pit and slice the olives. Cut the remaining fennel bulb into very thin slices and put them in a bowl of water with some ice cubes.
  4. Score the outside of the cuttlefish in a criss-cross pattern and sauté it in the olive oil for 2 minutes over a high heat. Add the finely sliced garlic, the parsley leaves (keep a few for garnish) and the saffron threads. Stir and remove from the heat.
  5. Serve the cuttlefish with the cooked fennel, dried tomatoes, olives, the orange zest and the raw fennel drained and drizzled with a little olive oil. Season, drizzle with a few drops of olive oil and sprinkle with the remaining parsley.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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