This is a typical recipe from Brittany, for the technique challenge on food. The main component of the dish is cuttlefish ("seiche" in French).
Cook onion and shallots in butter, flame the strips of cuttlefish with cognac, add carrots, tomatoes and garlic, and cook it all in a large quantity of white wine. If you never tried that dish, you don't know what you are missing.
This dish was a collaboration between my wife and me, as she loves to cook that dish, and I love to catch the cuttlefish in the sea (and we both love to eat it).
Looks really yummy. I haven’t seen cuttlefish. Is it a mild white fish? I am going to try this. The food photo is wonderfully bright and inviting so I think you are successful on both counts....food and food challenge
A fabulous shot of this great sounding dish. Is it the same as Squid, and usually served on Asian noodles? It certainly is worth trying and looks delicious.
@shutterbug49@ludwigsdiana Thanks for your nice comment, Shutterbug and Diana. Cuttlefish is like a small squid (around 10 inches). People know it better because of the white oval cuttlebones which are sometimes stranded on beaches and which are the skeleton of the animal. They have an ink pocket like octopusses, and they project their black ink at several meters of distance (believe me !). These animals are curious, so here we catch them with a special colourful lure that requires no hook. The cuttlefish will grab it with its tentacules and play with it. 50% of the times the cuttlefish will keep holding it when we take the lure out of the water.
