Cuttlefish filled with mousseline with cuttlefish ink on cabbage leaf
Instructions
Clean the cuttlefish, leaving aside the sack.
Cut into small pieces and blend the bass with squid ink, cream, salt and pepper.
Fill the cuttlefish.
Wash the cabbage, put the leaves in a steamer, place over the squid and cook for 10 minutes.
Serve dressing with a little olive oil.
Ingredients and dosing for 4 persons
- 2 cuttlefish
- 100 g of sea bass fillets
- 2 tablespoons of cream
- Salt
- Cayenne pepper