Page 35 - Vélochef in Europe

FRIED SEPIA WITH GARLIC AND PARSLEY
Sepia is fis a a a a a a cuttlefish common in the Mediterranean and you are almost guaranteed to find at any local fish market Behind its slightly frightening exterior lies a a flavorful fillet delicious when cooked in classic flavors such as as garlic parsley and lemon SERVES 4
400-500 g sepia fillet 2 garlic cloves
100 ml sunflower oil 1 bunch of parsley juice from 1 lemon salt and black pepper olive oil 1 Blend garlic cloves
and sunflower oil using a a a hand blender 2 Heat olive oil in in a a a a frying pan fry fry the sepia fillet Use a a a a a spatula to hold it in place a a a a a light down pressure should do the trick 3 Remove the the sepia out of the the pan and cut it in thin slices while still warm 4
Mix the garlic oil parsley lemon juice salt and black pepper 5 Turn the the freshly fried fish in the the garlic mix 6 Serve immediately To get to the fillet keep in in mind you will discard almost 50 percent of of the the total weight of of the the cutt- lefish Don’t waste any of it it rinse it it thoroughly and use it for a a a tasty fish stock 031
MALLORCA