Cuttlefish with creamed potatoes and coffee
Item 1 of 1
- medium
- 4
- 60 minutes
The Costardi Brothers add a touch of drama to this cuttlefish recipe with a sprinkling of coffee. The bitter notes of coffee blend perfectly with the velvety smooth backdrop of creamy potatoes and the grilled cuttlefish. The process of cleaning cuttlefish is very similar to that of squid – for a quick and simple guide, take a look at our helpful video on how to clean squid.
First published in 2016
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Ingredients
Metric
Imperial
Cuttlefish
- 2 cuttlefish, thoroughly washed
- extra virgin olive oil
- salt
- pepper
Creamed potatoes
Coffee spray
- 4 single espresso shots
- 500ml of water
To serve
- 1 tsp ground coffee
SAVE RECIPE
Equipment
- Thermometer
- Hand blender
- Piping bag and nozzle
- Spray bottle
Method
1
First, peel the potatoes and reserve the skin peelings, as this is used to flavour a potato water for serving. Roughly chop the peeled potatoes into a bowl and cover with cold water to stop them from turning brown
- 400g of potatoes, skins washed
2
Add the potato skins to a non-stick frying pan with a little olive oil and toast for a few minutes over a medium heat. Once well browned, place them in a pan of boiling water and allow to simmer for 20 minutes
- olive oil
3
After this time, remove the pan from the heat and leave the skins to infuse the water for 2 hours
4
Meanwhile, make the coffee spray. Place the espresso shots and water over a medium heat and bring to a simmer. Allow the coffee liquid to reduce by a third, then transfer to a spray bottle and reserve until ready to serve
- 4 single espresso shots
- 500ml of water
5
Prepare the cuttlefish. Remove the tentacles and head by firmly pulling them away from the main body. Cut out the hard beak from just below the eyes, remove the entrails, cuttlefish bone and ink sack and discard – the tentacles and ink sack can be reserved for other dishes if liked
- 2 cuttlefish, thoroughly washed
6
Take the resulting 2 bodies and peel away and discard the skin. Wash the bodies thoroughly again and pat dry. Slice each cuttlefish body in half lengthways to give 4 flat pieces, then score the inside of the skin with the tip of a sharp knife in a criss-cross pattern. Set aside in the fridge until ready to cook
7
To make the creamed potatoes, place the cream and milk in a large pan over a medium heat and bring up to 80°C. Drain the reserved chopped potatoes and add to the cream. Cook for 15 minutes until soft
- 100g of double cream
- 100g of milk
8
Once the potatoes are cooked, drain and reserve the cooking cream. Tip the potatoes back into the pan and place over a gently heat. Blitz with a hand blender, adding the cooking cream a little at a time to create a smooth purée
9
Add the butter to the pan so that it melts into the potatoes and season with salt and pepper, continuing to blend until the texture is creamy and silky
- 40g of butter
- flaky sea salt
- Sarawak black pepper
10
Remove the pan from the heat and leave to cool slightly before stirring in the lemon zest. Transfer the creamed potatoes to a piping bag and keep warm
- 1/2 lemon, zested
11
Just before serving, preheat a grill to high. Remove the scored cuttlefish portions from the fridge, drizzle with a little olive oil and season well, then cook under the hot grill until the edges curl up and the scored sections open up
- extra virgin olive oil
- salt
- pepper
12
Drain the potato skins from the infused water and discard. Place the pan of infused water back over a gentle heat and warm through to serve
13
To serve, spray the coffee over the serving dishes and pipe in mounds of the creamed potato. Pour in a few tablespoons of the potato-infused water and top with the grilled cuttlefish portions. To finish, sprinkle over a dusting of the ground coffee
- 1 tsp ground coffee
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