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Braised cuttlefish with a squid ink vinaigrette

  • Serves 4
Braised cuttlefish with a squid ink vinaigrette

This exquisite cuttlefish dish is the height of luxury and with a Miele steam oven, you can bring that luxury into the warmth of your own home – so why not try it today?

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Method

For the braised cuttlefish

  • Step 1

    Using a large saucepan heat the olive oil over a medium high heat and sweat the onion and carrots until the onion is golden brown.

  • Step 2

    Add the garlic, cook for a further minute and add the white wine. Allow the alcohol to evaporate and sit the cuttlefish on top.

  • Step 3

    Cover the pan with a lid and transfer into the steam oven. Cook at 100°C for 1 hour.

For the squid ink vinaigrette

  • Step 1

    Using a small jug, whisk all the ingredients and add 2 tbsp of the braising liquor. Set aside.

To serve

  • Step 1

    Place the broccoli on a perforated steam container and cook at 90°C for 3 minutes.

  • Step 2

    In the meantime, cut the cuttlefish into strips, gently warm through and check the seasoning.

  • Step 3

    To serve, add the cuttlefish to a plate, pile the broccoli on top and drizzle with the vinaigrette all around.

Recipes created by Miele - Precision. Passion. Perfection.

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