SEARED CUTTLEFISH WITH BLEACHED POTATO CREAM
- 1 kg cuttlefish 500g potatoes
- 200g lemon (juice)
- 10g mint
- 5g chives
- 3g basil
- 40g EVO oil
- 4g salt
- Energy value and characteristics for 4 people: kcal 1533 – Carbohydrates: 101.82g – Protein: 152.01g – Lipids: 60.18g – Tot fiber. 9.81g – Magnesium: 477mg.
- Energy value and characteristics for 1 person: kcal 383.25 – Carbohydrates: 25.45g – Protein: 38g – Lipids: 15.04g – Tot Fiber. 2.45g – Magnesium: 119.25mg.
- Ideal as: Second dish
- Indicated in case of: dysgeusia and fatigue from hypomagnesemia
MAKING THE DISH
Wash and clean the cuttlefish, removing everything you find inside the cuttlefish bag, then cut them into julienne.
Put the cuttlefish in a container with oil, lemon, salt and mint and let rest for about 1 hour.
While the cuttlefish are resting, peel the potatoes and cut them into large cubes. Put the potatoes in a pot and boil them for 20 minutes.
Cook the sea cuttlefish in a non-stick frying pan for about 8 minutes. When the potatoes are cooked, drain them with the help of a colander, setting aside a glass of cooking water. After blended them with a miniprimer adding oil and a pinch of salt and the cooking water. Blend well until creamy and homogeneous. Now we are ready to serve make a layer with the potato cream, lay on top of the cuttlefish and decorate as you like by basil and chives.