Cuttlefish with Watermelon & Lime

by The Lamb pub, Selsey, for Seas the Day Campaign 

Serves 2

Ingredients

  • 1 whole Selsey cuttlefish
  • (ask the fishmonger to
  • clean and remove the ink
  • sack)
  • sea salt
  • black pepper
  • olive oil
  • Sides
  • watermelon - cut into
  • rectangles
  • lime - cut in half
  • olive oil
  • Salad
  • 10 mixed ripe Nutbourne
  • tomatoes
  • feta, cubed or crumbled
  • extra virgin olive oil
  • lime or lemon
  • Garnish
  • red chilli, finely diced
  • 50g toasted almonds
  • coriander leaves

Method

  1. First prepare the cuttlefish. Remove the ink sack, middle bone and innards. Slice the ‘sock’ down one side so it sits flat. Remove the outer membrane.
  2. With a sharp knife, run long, hatched lines across the flesh. Then slice lengthways into 2-3cm strips. Aim for 3 per portion. Season with salt and pepper.
  3. Heat your BBQ or griddle pan. Drizzle the watermelon and lime with olive oil and char in the pan until warm right through and the edges are caramelised.
  4. Lay the the cuttlefish strips onto the grill or pan, cross side down. Try to keep it flat as it cooks. Cook for about 2 minutes on each side.
  5. Salad
  6. Chop the tomatoes, lightly toss with the feta and dress with a splash of oil and a squeeze of lime or lemon.
  7. To serve sprinkle with the chilli, almonds, coriander leaves, salt and pepper to taste and a flash of olive oil.

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