Saltbush & Mountain Pepper Cuttlefish with Micro Herb Mayonnaise
This is my take on the classic salt and pepper squid but utilising incredible local and Indigenous produce to make it a little special. Cuttlefish is an amazing alternative to squid and if you can find it in your local fishmonger (or on a menu) give it a try, it is sweet, tender, and delicious.
Prep: 15 minutes - Cook: 5 minutes - Serves: 6 part of a shared meal - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
750g cuttlefish, cleaned*, opened flat
1 teaspoon dried and ground saltbush*
1 teaspoon ground Tasmanian Pepper Berry*
1 tablespoon extra virgin olive oil
1 lemon, sliced into wedges, to serve
Micro Herb Mayonnaise
½ cup full-fat mayonnaise
½ lemon, juiced
¼ cup micro herbs, like chervil or fennel *
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Herb Salad
2 cups mixed micro herbs*
Sea salt + pepper, to taste
Lemon juice + olive oil, to dress
Notes
* You can find Australian bush spices from speciality stores such as Kungas Can Cook, Essential Ingredient, Herbies or search online.
* Ask you fishmonger to clean and cut your calamari / cuttlefish / squid for you. It’s much cleaner!
* If you do not have access to micro herbs (check out our friends at Urban Green) you can use your regular herbs as replacements
Method
Step 1. Preheat BBQ grill to high. Clean the cuttlefish bodies* and slice to open so they are one large flat piece. Add to a bowl with the olive oil, salt bush and mountain pepper. Toss to coat well. Allow to sit for a few minutes while making the Micro Herb Mayonnaise.
Step 2. Add the mayonnaise to a small bowl. Add in the lemon juice, micro herbs, salt, and pepper and stir to combine.
Step 3. Place the calamari onto the BBQ grill over super high heat and cook for 1-2 minutes until just cooked and slightly charred.
Step 4. Toss together the herbs for your herb salad and season well with salt and pepper and dress with lemon juice and olive oil.
Step 5. Serve the Saltbush + Mountain Pepper Cuttlefish with the Micro Herb Mayonnaise. Squeezing over the lemon juice and garnishing with the micro herb salad..
