Peter Weeden demonstrates at London Selfridges how to produce a seasonal spring cuttlefish salad using rapidly fried cuttle strips, watercress, samphire, breadcrumbs, capers, fennel lemon segments and shallots. But, other than the fresh cuttlefish, the ingredients are flexible, and unlike squid, cuttlefish is more tolerant to cooking abuse. The cuttles were caught the previous day on Graham Doswell's Halcyon, fishing in Normans Bay, by Eastbourne Sussex, and a cuttle was also prepped the previous evening (both available as videos here). To find out about the Pisces Responsible Fish Restaurant initiative see www.pisces-rfr.org and for photographs and more about this fishery see www.pisces-rfr....
Негізгі бет Chef Peter Weeden's cuttlefish salad at Selfridges. Pisces-RFR
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