Cuttlefish With Shaved Fennel And Broken Vinaigrette
Published May 1, 2001
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 small heads fennel, trimmed
6 tablespoons Dijon mustard
½ cup fresh lemon juice
2 large cloves garlic, peeled and lightly crushed
Coarse salt
¾ cup extra virgin olive oil, more for oiling pan
8 frozen whole cleaned cuttlefish, thawed and soaked in water for 1 hour and drained; or 16 cleaned calamari
Coarsely ground black pepper
handfuls haricots verts, trimmed
4 tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
14 grams carbs; 254 milligrams cholesterol; 595 calories; 30 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 43 grams fat; 4 grams fiber; 1151 milligrams sodium; 39 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a mandoline or a sharp knife, thinly shave the fennel crosswise, and set aside. In a small bowl, combine the mustard and the lemon juice. Add the garlic cloves and salt to taste. Stir the mixture while gradually adding ½ cup olive oil, until it is somewhat mixed but not fully incorporated; there should be large beads of oil flecking the liquid. Taste and adjust seasoning, and set aside.
- Step 2
Preheat the broiler, placing the rack 6 inches below the heat. Over high heat, bring a medium pot of lightly salted water to a boil. Lightly oil the broiling pan, and arrange the cuttlefish in a single layer. Sprinkle with remaining ¼ cup olive oil, and season to taste with salt and pepper.
- Step 3
Add the haricots verts to boiling water, and blanch until tender, 3 to 4 minutes. Drain well, and cut into thirds. Place the cuttlefish under the broiler and cook, turning once, until puffed and opaque, about 2 minutes for each side.
- Step 4
To serve, make a pile of fennel on each of four plates. Sprinkle a handful of haricots verts over each. Spoon over with a tablespoon or two of the vinaigrette. Place the cuttlefish on top; pour some cooking juices over them. Add a touch more of the vinaigrette, and sprinkle with parsley. Serve immediately.
Frozen, cleaned cuttlefish is $8 a pound at Rosedale Fish and Oyster Market, 1129 Lexington Avenue (79th Street); (212) 288-5013. It can also be found in some Asian fish markets.
Private Notes
Comments
This resulted in massively more dressing than needed. Were I to try again I believe i would use only 2 tablespoons if olive oil and 2 of lemon juice, with maybe 2 teaspoons of mustard, fir the dressing. It took only 1 tablespoon to oil the pan an the cuttlefish. Salad was ok, but I would not make this again.