Shaved cuttlefish, mussels, black pepper sauce, pickled chilli

Shaved cuttlefish, mussels, black pepper sauce, pickled chilli

By
From
Supernormal
Serves
4
Photographer
Earl Carter

You can substitute calamari for the cuttlefish in this recipe without compromising the finished dish.

Ingredients

Quantity Ingredient
sea salt
125g cleaned cuttlefish, thinly sliced diagonally
1 celery stalk, cut into 5 cm lengths
125ml master pickle liquid
12 mussels
1/2 jicama, peeled and diced
1 spring onion, thinly sliced, white part only
70ml Black pepper sauce
6 red-veined sorrel leaves, (optional)
Pickled chilli

Master pickle liquid

Quantity Ingredient
60ml rice wine vinegar
2 tablespoons sugar
2 teaspoons salt

Method

  1. To make the master pickle liquid, combine the vinegar, 125 ml water, the sugar and salt in a stainless steel saucepan and heat until the sugar has dissolved, taking care not to let it boil. Remove from the heat and let it cool for 5 minutes before using.
  2. Bring a large saucepan of water to the boil. Season the water with a good pinch of salt.
  3. Put the cuttlefish in a bowl and pour the boiling water over it. Stir the cuttlefish around to separate the slices and strain it after 20 seconds. Drain the cuttlefish on paper towel then lay the slices out flat and place in the refrigerator to cool.
  4. Using a peeler or a mandoline, shave off thin slices from the celery stalk. Submerge the celery shavings in the master pickle liquid and leave for 10 minutes.
  5. Meanwhile steam the mussels for 3 minutes or until they have all opened. Leave them to cool for a few minutes then remove them from their shells and cut them in half. Place them in a bowl with the cuttlefish, jicama, pickled celery, spring onion, black pepper sauce and a pinch of sea salt. Leave to marinate for 5 minutes.
  6. Arrange the salad on a serving plate, top with the pickled chilli and red-veined sorrel (if using) and serve.
Tags:
super normal
andrew
mcconnell
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