Gilthead Seabream with Fried Cuttlefish

Clean the sepia, do not damage the ink bag! Separate the head and side wings from the tube. Cut the tube into very fine strips, chop the head and wings. Put the ink from the ink bag together with the juice of one lemon in a large enough bowl and mix it with the flour and two eggs and a few drops of olive oil. Knead the pasta dough well – adding a little water if necessary – until a smooth dough is formed. Cover the dough with a dish and place it in the refrigerator for half an hour.

In the meantime, dice the shallots, blanch (scald) the tomatoes, skin, quarter and seed them and cut the zucchini lengthwise into very thin slices, preferably with a slicer.

Place the four bream fillets on the skin side, season inside with salt and white pepper. Place basil leaves on one fillet and cover with a second fillet. Fry this “double-decker” with the zucchini slices wrapped around it in the frying pan until the zucchini are nicely colored and then continue cooking in the stove at 180 °C for 10 min.

Heat 3 tbsp olive oil in a frying pan. Sauté the cuttlefish, shallots and garlic in it. Shortly after, add the mussels and – after they have opened – extinguish with the white wine, add the tomatoes and simmer gently for 10 min. Finish with basil and parsley.

Dab the cuttlefish strips, lightly flour them and fry them in oil.

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