
Fish with saffron
starters from Italy
Cuttlefish cuttlefish in salad
Cuttlefish cuttlefish in salad
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A simple appetizer, which maintains the flavor of the fish, combined with crunchy fennel, orange and black olives.
For this recipe I used cuttlefish clumps, but you can use every part. Carefully wash the fish, cut it to a listener, dry it well.
In a non-stick pan, pour a piece of extra virgin olive oil and pour the fish, cook for 2/3 minutes, lightly salty and sprinkle with lemon.
Cut and thin the fennel, leave it in a bowl with little oil, little salt and little lemon. Peel the orange, remove the white parts, cut each clot in pieces not too small.
Thinly cut the olives, start preparing each dish, take a serving of fish, add a portion of fennel and oranges. Sprinkle with pepper and black olives
Also serve cold, increase your doses if you want this dish to become a course for a second and not for an appetizer.