Cuttlefish, red prawn and seawater dumplings

Procedure

For the dumplings

• 1

  Clean the cuttlefish, separating the head from the body.

• 2

  Set the tentacles aside and use a small knife to remove the skin and viscera.

• 3

  Blend the cuttlefish in a blender with a bit of oil until you have a smooth cream.

For the seawater

• 4

  Whiten the sea bass bones in cold water, bring to a boil with the celery, green onion, parsley and shallot, cook for about 20 minutes.

• 5

  Remove from heat, let it rest for another 20 minutes, and add the sauce.

For the prawn tartare

• 6

  Rinse the blast chilled prawns under running water, separate the head from the body.

• 7

  Remove the shell and entrails. Using a carving knife, cut the pulp in half and then dice.

• 8

  Place in a container and season with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish.

Assemble the dish

In a non-stick pan, braise the cuttlefish for a few minutes with a bit of Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish. Place the hot cuttlefish in the center of a soup plate and season with the prawn tartare, seawater and Affilla cress.