Serves 2 people | 4 hours
Ingredients
- 400 g of cuttlefish
- 500g onion
- 1/2 L of fish and seafood broth
- 1/2 L of milk
- 135g flour
- 120g butter
- 20 g of cuttlefish ink
- 4 Eggs
- Panko (Japanese flaky bread crumbs)
- 2 scallops
Preparation
STEP 1
Peel and cut the onion into brunoise. Poach it in a large frying pan with butter. Add the sifted flour to make a roux and cook, stirring constantly, for 15 minutes.
STEP 2
Add to the mixture the squid ink, the hot seafood broth and the milk without stopping stirring. Stir well and cook the dough for 2 or 3 hours over low heat.
STEP 3
Wash and clean the cuttlefish well. Cut it into small squares and mix them with the roux. Cook for another 15 to 30 minutes. Let cool on a tray.
STEP 4
Use 3 bowls for the beaten egg, flour and panko. Once the roux is cold, make balls and pass them through flour, egg and panko. Fry them in extra virgin olive oil.
STEP 5
(Optional) Serve with small pieces of squid and caramelized onions on top.
