Another sous vide success: Cuttlefish Tagliatelle! An unusual dish that’s easy to prepare. Here’s my story.
I found a package of frozen cleaned cuttlefish at my local Asian supermarket and tried to cook it as I had it in California many years ago: as an alternative to sauteed egg-coated abalone paillard. It was okay, but not really up to my abalone standards, so I looked for another way to prepare the remaining pieces. I recalled reading about Cuttlefish Tagliatelle so went on the hunt.
I thawed and cleaned the 2 pieces of cuttlefish I had remaining, mixed together some olive oil, salt & pepper, ground cumin, rosemary, thyme, minced onion, and minced red bell pepper, and spread a coat of the mixture on the cuttlefish pieces. I put each in a quart-sized Ziploc freezer bag, sucked out the air with a straw, and sealed them.
Because the cuttlefish were so thin, they wouldn’t stand up in my SousVide rack, so I wove them through the rack, keeping the pieces from overlapping, and laid the rack horizontally in the water bath. I cooked them in my SousVide Supreme Demi at 147° for 10 hours.
I drained and reserved the cooking liquid from the pouches, resealed them and chilled the cooked cuttlefish in ice water while making the dressing in the blog from lemon juice, olive oil, soy sauce, shaohsing wine (in place of the mirin in the recipe), garlic, and ground pepper. I sliced the chilled cuttlefish pieces into strips and tossed them in the dressing.
I enjoyed the look and texture of the cuttlefish – toothy yet tender – but found the dressing a little too simple. I mixed in a little mayonnaise and a bit of the cooking liquid and liked it, happily eating all of the two pieces for lunch.
I used the reserved cooking liquid, with additional chicken broth, to make quite a tasty risotto. In fact, it would make a nice accompaniment to a warm cuttlefish tagliatelle.
Alternatively, the cuttlefish “pasta” would make a tasty and interesting cold salad, served on lettuce leaves, but will need 1-2 pieces per person, depending on the serving size.
Next time, I’ll cut the cuttlefish into thinner strips – about the same width as the thickness of the cuttlefish; the cuttlefish will probably still hold together as strands without breaking apart. If serving the cuttlefish cold, I’ll take more care to whisk together a vinaigrette of the ingredients before tossing the cuttlefish strips in it. I’ll also be more diligent in sucking out more of the air (I’ll probably use my vacuum packing machine), and try folding over the packets to stand each in a single slot in the rack.