1 pack of Cuttlefish Roes
0.70 oz of chopped coriander
1 lemon, zest and juice
4 garlic cloves, sliced
olive oil
butter
Salt, as needed
Black pepper, as needed
Start by soaking the cuttlefish roes in cold water for 3 hours. Change the water every hour. Dry the roes very well and reserve
Bring a frying pan to a medium heat with a generous amount of olive oil (about 3 tablespoons).
When the olive oil is hot, add the cuttlefish roes previously soaked and dried
As soon as the sides start to brown, turn the roes over and add the sliced garlic and season with salt and pepper.
When the garlic starts to get fried, remove from heat, add butter, coriander, juice and zest of the lemon and mix everything until the butter melts.
Serve immediately.
In addition to the cured cuttlefish eggs from the SELO DE MAR, we used the products of the producers: Hortelão do Oeste and Vale das Dúvidas
Photo: Mariana Motta Veiga