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CUTTLEFISH IN ROUILLE SAUCE

There are lots of seafood specialities in Languedoc, and this cuttlefish stew is a perfect example.
Around Sète and the Thau Basin, gastronomy has pride of place! You can dish up some fine food around these traditional flavours.

THE RECIPE : CUTTLEFISH IN ROUILLE SAUCE

© photothèque ADT34 - Mathilde Bavoillot

INGREDIENTS (FOR 6 PEOPLE)

1.2 kg of cuttlefish
3 tomatoes
1 egg
1 tablespoon of tomato purée
1 glass of white wine
1 small glass of brandy
2 cloves garlic
2 onions
1 piece of orange peel
1 'Langue d'oiseau' chili pepper
1 bouquet garni.

METHOD:

Gut and clean the cuttlefish
Keep back the heads and slice the flesh into strips.
Sweat in their juices in a pan over a high heat, stirring constantly.

When the watery juices have evaporated and only the oil remains, add the garlic, chopped onion and orange peel and sauté for a few minutes. Add the brandy, and flambé.
Add the roughly chopped tomatoes, tomato purée, white wine, bouquet garni and chili pepper.
Season with salt and pepper, cover and simmer for an hour.

If necessary, add a little water if the sauce reduces too much.
Meanwhile make up some mayonnaise with a little garlic.
Thicken the sauce with this garlic mayonnaise ('aioli'), taking care not to overheat so as not to split the sauce.
Serve with boiled potatoes or white rice
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