Warm salad of braised cuttlefish with ink vinaigrette
by Nathan Outlaw

Ingredients

Fish & Shellfish

  • 1000g of whole cuttlefish

Fruit & Vegetables

  • 1 onion
  • 2 carrots
  • 6 tomatoes
  • 4 garlic cloves
  • 2 shallots
  • 28 purple sprouting broccoli spears
  • 1/2 lemon

Dairy

  • 1 knob of butter

Beverages

  • 100ml of white wine

Store Cupboard

  • 500ml of fish stock
  • black pepper, freshly ground
  • 20g of capers
  • sea salt

Oils & Vinegars

  • 75ml of red wine vinegar
  • 150ml of extra virgin olive oil

Salad & Fresh Herbs

  • 4 sprigs of fresh tarragon