SEARED CUTTLEFISH WITH CREAMED POTATO
- 1 kg cuttlefish
- 500g potatoes
- 200g lemon (juice)
- 10g mint
- 5g chives
- 3g basil
- 40g Extra Virgin Olive oil
- 4g salt
- Energy value for 4 people: kcal 1533 – Carbohydrates: 101.82g – Protein: 152.01g – Lipids: 60.18g – Total fiber. 9.81g – Magnesium: 477mg.
- Energy value for 1 person: kcal 383.25 – Carbohydrates: 25.45g – Protein: 38g – Lipids: 15.04g – Total Fiber. 2.45g – Magnesium: 119.25mg.
- Ideal as: Second dish
- Indicated in case of: dysgeusia and fatigue from hypomagnesemia
Wash and clean the cuttlefish very well. Cut them into strips.
Put the cuttlefish in a bowl. Add oil, lemon, salt and mint and rest for about 1 hour.
In the meantime, peel the potatoes and cut them into large cubes. Put the potatoes in a pot and boil for 20 minutes.
Cook the cuttlefish in a non-stick frying pan for about 8 minutes. Before draining cooked potatoes, set aside a glass of cooking water. Blend potatoes with olive oil, a pinch of salt and cooking water. Place creamed potatoes on dish, followed by cuttlefish on top. Decorate with some basil and chives.