Cuttle Fish

By chef James Golding

Method:

For the white bean purée, soak the beans overnight in cold water in the fridge. Sweat off the vegetables with herbs and garlic then add white wine and chicken stock. Season and simmer until cooked. Add butter at the end of cooking, blend in the Vitaprep until smooth and adjust seasoning and consistency.

For the pickled chard stalks, put all the ingredients apart from the chard together in a pan and bring to the boil. Cut the chard into strips and pour the pickling liquor over until covered. Leave to cool and use as a garnish.

Next, the cuttlefish needs to be cleaned and cut into manageable pieces. Season with salt and pepper and char grill until tender.

The sliced chorizo needs to be heated in a warm pan until some oil has been released and can be used as the dressing.

To serve, place some of the bean purée on the base of the plate with the cuttlefish on top and dress the plate with the chorizo and the pickled silver chard.

The Pig Hotel, The New Forest, Hampshire.

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information

Click here for more information about Chef James Golding.

Ingredients for four main course/six starter servings:

Bean Purée

  • 500G White Beans (Haricot)
  • 1⁄2 Onion
  • 1 Stick Celery
  • 1⁄2 Leek
  • 2 Cloves Garlic
  • Sprig Thyme & Rosemary
  • 100Ml White Wine
  • 1⁄2 Pt Chicken Stock
  • Bay Seasoning

Pickled Chard Stalks

  • 1Ltr Water
  • 125Ml White Wine
  • 125 Ml White Wine Vinegar
  • 100G Sugar
  • 1G Thyme
  • 2 Juniper Berries
  • 1 Bay Leaves
  • 1G Coriander Seed
  • 1⁄2 Star Anise
  • 16 Large Leaves Of Chard
  • Cuttlefish & Chorizo
  • 1 Cuttlefish (Washed & Prepped)
  • 1⁄2 Stick Of Chorizo (Sliced)
  • Salt & Pepper
  • Cress