We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.
Recipe for cuttlefish fricassee with spinach and egg lemon cream to musk the house sea. A delicious seafood dish for ouzo, tsipouraki and periods of fasting.
The photo is of our friend Dimitrios Maroulis and we saw her in the group Culinary Delights Editing of recipe text: daddy-cool.gr Source link
Gulfos meraklidikas cuttlefish
The cuttlefish they are one of our favorite molluscs and we usually make them fried with spicy spaghetti. But today we will try something different. Cuttlefish with spinach and egg-lemon cream. A dish that looks gourmet but is full of Greek flavors worth trying.See below the execution for the egg-lemon cuttlefish with spinach:
Execution for cuttlefish with spinach
First we scald it spinach until wilted and set aside. Then heat the olive oil in a wide pot, on medium heat. Once heated, saute the dry onion for 2-3 minutesuntil slightly softened. Add the cuttlefish and saute for another 1-2 minutes until they change color. Add the scalded spinach and the chopped spinach anise and we bring it all together for a ride. Extinguish with the wine and wait for 2 minutes until the alcohol evaporates.Recipes for school 2025: Healthy easy and delicious
We add approx 100 ml of water and season with salt and pepper. Lower the heat and cover the pot. We cook for approx 20 minutes until the cuttlefish are soft.Execution for the egg-lemon cream on the cuttlefish with spinach
Add the eggs and lemon juice to the food processor. Beat them well and add a little of the broth of the food. Dissolve the cornflour with a little water. Heat the rest of the broth in a saucepan, pour the egg mixture and the dissolved cornflour. Mix well until it thickens and becomes a velvety cream. We serve the cuttlefish with egg-lemon cream on top.
The photo is of our friend Dimitrios Maroulis and we saw her in the group Culinary Delights Editing of recipe text: daddy-cool.gr 