Cuttlefish Fricassee
(2.5)
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A delightful Turkish-inspired dish featuring cuttlefish cooked with lettuce, onions, and a lemony sauce, making it a perfect choice for fasting periods or a protein-rich meal any time of the year.
00:45:00 total
Serves 4
medium
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Ingredients
- cuttlefish - 1 kg
- cleaned lettuce - 200 g
- onion - 1
- spring onions - 4
- olive oil - 4-5 tablespoons (plus more for serving)
- white wine - 100 g
- water - 500 g
- vegetable cube (Knorr) - 1
- corn flour - 2 teaspoons
- lemons (zest and juice) - 2
- dill - 1/4 bunch (1/4 of a bunch)
- salt - to taste (to taste)
- pepper - to taste (to taste, plus more freshly ground for serving)
- lemon slice - 1 slice (for serving)
Instructions
- Prepare the Cuttlefish: Cut the cuttlefish into slices.
- Sauté Cuttlefish: Put olive oil in a pan and transfer the cuttlefish. Sauté briefly.
- Add Onions: Chop the onion and add it to the pan. Cut the spring onions into pieces and add them.
- Deglaze and Simmer: Deglaze with the wine. Add the water and the vegetable cube. Bring to a boil, then cover, lower the heat, and simmer for 30 minutes.
- Add Lettuce: Cut the lettuce into large pieces and add to the pot. Cover and cook for an additional 10 minutes.
- Prepare Lemon Sauce: In a bowl, combine corn flour, zest and juice of two lemons, finely chopped dill, salt, and pepper. Mix well.
- Finish the Fricassee: Transfer the lemon sauce mixture to the pot. Stir and cook for another 2 to 3 minutes until thickened.
- Serve: Transfer to a plate. Add a drizzle of olive oil, freshly ground pepper, and a lemon slice for garnish and serve.
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