Sepia

Grilled cuttlefish on a bed of potatoes and poached egg

Ingredients

Cuttlefish NUCHAR

200 g.

Medium potato

1 pc.

Egg

1 pc.

Vinegar

1 tablespoon.

Garlic

1 tooth

Fresh parsley

15 g

Salt

A pinch.

Extra virgin olive oil

30 ml.

COOKED SEAFOOD COOKED WITH CHILI 200 g.

Preparation time: 40 minutes

Rations: 4

Type of dish: Main Course

Prepared by

In a griddle with a few drops of oil, sauté the cuttlefish until it is golden on both sides. As it is a cooked product, it will be ready in a short time.

Peel the potato, cut into wedges, sprinkle with a little oil and salt and place in the microwave. Cover and cook for 3-4 minutes at maximum power, until the segments are cooked but firm.

In a frying pan with a few drops of oil, or on a griddle, brown the potato wedges and set aside.

Elaboration and preparation of the Poché Egg:

Crack the egg and pour it into a bowl. In a saucepan of boiling water add salt and a dash of vinegar.

Stir the water vigorously until a whirlpool is formed and then, in the center, pour the egg and let it cook without stirring for 3 minutes. The yolk should remain liquid.

Plate finish

Remove the egg and place it on top of the cuttlefish and potatoes, seasoning everything with garlic and parsley chopped with oil. Serve with aioli sauce or black garlic sauce.

Tricks

If you are in a hurry, substitute the poached egg for the soft-boiled or fried egg...you will get an incredible combination of flavors.

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Grilled cuttlefish on a bed of potatoes and poached egg

Ingredients

Cuttlefish NUCHAR

200 g.

Medium potato

1 pc.

Egg

1 pc.

Vinegar

1 tablespoon.

Garlic

1 tooth

Fresh parsley

15 g

Salt

A pinch.

Extra virgin olive oil

30 ml.

Recommended product

COOKED SEAFOOD COOKED WITH CHILI 200 g.

Preparation time: 40 minutes

Rations: 4

Type of dish: Main Course

Prepared by

In a griddle with a few drops of oil, sauté the cuttlefish until it is golden on both sides. As it is a cooked product, it will be ready in a short time.

Peel the potato, cut into wedges, sprinkle with a little oil and salt and place in the microwave. Cover and cook for 3-4 minutes at maximum power, until the segments are cooked but firm.

In a frying pan with a few drops of oil, or on a griddle, brown the potato wedges and set aside.

Elaboration and preparation of the Poché Egg:

Crack the egg and pour it into a bowl. In a saucepan of boiling water add salt and a dash of vinegar.

Stir the water vigorously until a whirlpool is formed and then, in the center, pour the egg and let it cook without stirring for 3 minutes. The yolk should remain liquid.

Plate finish

Tricks

Related recipes

Grilled cuttlefish with garlic mayonnaise

Seafood Salpicon

Galician octopus

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Brasmar Group