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Salad of Cuttlefish with Noodles, Shiitake Mushrooms, Ginger and Truffle Oil

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


100 g (4 oz) prepared cuttlefish
120 ml (4 fl oz) olive oil
5 cm (2 inch) piece of cinnamon stick
2 star anise
25 g (1 oz) dried vermicelli noodles
100 g (4 oz) mixed enoki and shiitake mushrooms
4 thin slices of peeled fresh ginger, cut into fine julienne
2 spring onions, halved and very finely shredded
2 teaspoons dark soy sauce
4 teaspoons truffle oil


  • Preheat the oven to 110°C/225°F/Gas Mark 1/4. Put the cuttlefish into a small ovenproof casserole with the olive oil, cinnamon and star anise. Cover and cook in the oven for 1 hour until tender.
  • Remove the casserole from the oven, lift the cuttlefish out of the oil and leave to cool. Then cut it into the thinnest possible slices and set to one side.
  • Drop the noodles into a pan of boiling water, then remove from the heat and leave to soak for 2 minutes. Drain and refresh under cold water. Drain well again.
  • Slice the enoki mushrooms away from their matted base into separate stems, leaving them as long as possible. Trim the stalks of the shiitake mushrooms and cut the caps into thin slices.
  • To serve, build up the salad in layers on 4 plates, using the noodles, mushrooms, ginger, spring onions and sliced cuttlefish, shaping them into small mounds about the size of a cricket ball. Drizzle with the soy sauce and truffle oil and serve.

Serves 4

To visit Rick Stein's website which features regular new recipes - click here