Étienne CHAVRIER – Meilleur ouvrier de France 2007
Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1
Best Recipes - Editions GLD
- 1 3⁄4 lb cleaned cuttlefish
- 1 1/3 lbs cèpe mushrooms, sliced
- 6 tablespoons olive oil
- Juice of 1 lemon
- 3 garlic cloves, finely minced
- 1 tablespoon finely chopped parsley
- Freshly ground pepper
Cut the cuttlefish in half lengthwise, and score the entire surface in grid style to help them cook evenly.
Heat 2 tablespoons olive oil in a skillet, sauté the cepes and season with salt and freshly ground pepper.
Combine 3 tablespoons olive oil, the lemon juice, garlic and parsley, season with salt and pepper. Pour into a sauceboat to be passed at the table with the cuttlefish.
Heat 1 tablespoon of olive oil on a flat griddle until very hot, add the cuttlefish and sear for 1 to 1 1⁄2 minutes on each side (if cooked any longer, they become rubbery.) Season with salt and freshly ground pepper.
The chef's advice
WINE RECOMMENDED : VDT Rancy «sec» (type oxydatif )» • Force de caractère, fraîcheur en opposition au plat, complexe en arômes • 10°C Domaine de Rancy • (66) LATOUR DE FRANCE