Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Sepia Sp.)

cuttle fish

CUTTLEFISH PASTA WITH UNI SAUCE

INGREDIENTS:

  • 2 trays sea urchins (2oz each)
  • 2 tsp half-and-half
  • Lemon Juice
  • 1 tbl butter
  • ½ lb cuttlefish cut very thin strips
  • 1 tsp snipped chives

PREPARATION:

  1. First, prepare the sauce. In a small blender or food processor container, puree the sea urchins and half-and-half. Add a few drops of lemon juice, taste and if necessary, add a few more. Set aside.
  2. Melt the butter in a skillet over high heat. Let the butter foam and subside. When it is sizzling but has not yet begun to brown, add the cuttlefish strips and cook, tossing constantly, just until the cuttlefish strips begin to firm up, about 1 to 1 ½ minutes. Do not overcook or the cuttlefish will be tough.
  3. Remove the skillet from the heat and add about two thirds of the sauce. Stir to coat the cuttlefish. Add the snipped chives and season to taste with salt. Divide among 6 small heated plates and lightly spoon over a little of the remaining sauce. Serve immediately, Serves 4

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