Grilled cuttlefishes with ceps

  • 9 May 2019
  • min
  • For For 4 servings people
  • Prep Time
  • For For 4 servings people
  • Prep Time

Étienne CHAVRIER – Meilleur ouvrier de France 2007

Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1

Best Recipes - Editions GLD

Ingredients :

  • 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
  • Salt
  • 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

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