is one of Rick Stein's recipes which we have kindly
had permission to reproduce which should whet
your appetite for more.
find out more about Rick Stein and his passion
for seafood have a look at his biography
further information about his restaurants in Padstow,
Cornwall, his new cookery school and to see his
online delicatessan visit his website - click
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
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
2 spring onions, halved and very finely shredded
2 teaspoons dark soy sauce
4 teaspoons truffle oil
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
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
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.
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.
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
visit Rick Stein's website which features regular
new recipes - click