Description
Sepia - moreprodukt, a close relative of the squid, but the flesh is thicker and juicier than calamari, widely used in Mediterranean cuisine as a separate dish, and in different combinations with rice, vegetables. However, for cooking of Sepia is necessary to know some secrets of this capricious lady.
Ingredients
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Seafood
1 piece
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Butter
2 Tbsp
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Parsley
1 coup
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Garlic
1 tooth
Cooking
Sepia is sold fresh and frozen. Inside it has pouch with black paint, like a squid, so tinkering with fresh not very nice. Frozen already peeled, steamed, can be used immediately. The flesh of Sepia consists of protein and moisture, so cook it should be fast, the longer to heat, the harder the flesh. Make a cut along the edges to straighten, put on a hot and oiled surface, fry for 2-3 minutes, much the same on the other side, and served to the table.
When serving, pour a mixture of olive oil, chopped parsley and garlic, not salt, seafood possess a salty taste.
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