The cuttlefish – a cephalopod mollusk, has ten tentacles and an ink bag from which in case of danger produces brown paint and hides. This sea inhabitant who chose waters of the Mediterranean Sea and the Atlantic Ocean is popular around the world, a cuttlefish – valuable proteinaceous and absolutely low-fat product which is easily acquired by an organism. Having tried cuttlefish dish once, you forever fall in love with her taste.
It is required to you
- Carcass of a cuttlefish
- salt
- tomatoes
- lettuce leaves
- spices and greens to taste.
Instruction
1. As a rule, the cuttlefish is on sale in the frozen look though in large supermarkets also the fresh cooled product meets. When defrosting don't lower a carcass of a cuttlefish in hot water at all – better leave it for some time just on a dish, having inwrapped in a napkin or a towel. Then a cuttlefish it is necessary to wash out carefully a baking plate a stream of cold water, having removed the sink bone which was located on all back, the head and an entrails. Be careful with the ink bag which is in a back side of a mollusk as it is necessary to delete it carefully, having squeezed out at first in separate capacity the ink which is in it. If you are going to make salad from a cuttlefish or just to boil her as light meal, accurately clean off skin. And here at suppression or roasting of a cuttlefish, skin isn't recommended to be cleaned off – it does taste of a dish to more saturated.
2. While you clean and you wash out a cuttlefish, put on a plate a pan with water that it began to boil. The cuttlefish is lowered in the added some salt boiling water and cook on average fire. Preparation time – about 30 minutes. It is possible to add to spice water to taste – bay leaf, allspice peas, greens. Also in broth put a bulb.
3. If you have no time to cook a cuttlefish long, you can cut a carcass on small longitudinal strips or rings, in such look the cuttlefish will cook quicker. Besides, small mollusks need less time for thermal treatment (minutes 15-20), and here it is better to leave a large cuttlefish in general in shop – even if you patiently weld it, don't derive pleasure from food - meat will be tough and tasteless.
4. When the cuttlefish cooked, it is necessary to cast away her on a colander and to allow to flow down to water. Giving as snack, you can cut it on pieces, sprinkle lemon juice, water with olive oil and decorate with greens. For sharpness of taste recommend to add garlic, a basil. And Italians - true fans of this sea inhabitant - stew a cuttlefish with vegetables and dry white wine.
5. The taste of a cuttlefish in a hot or warm look is most pleasant, it is possible to serve with rice or peas, to add several segments of tomato.