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Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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In a large saucepan of boiling water, cook pasta until tender. Drain, reserving 1/4 cup of cooking liquid. Rinse pasta under cold water and drain. Drizzle with 2 tbsp oil, toss to coat, then spread on baking tray lined with baking paper. Cover and refrigerate. Cut cuttlefish in half crosswise. Heat 2 tbsp oil in large frying pan. Saute garlic and chili for 2 mins. Add cuttlefish and cook over high heat for 30 secs, turning once. Add wine and bring to a boil. Use slotted spoon to transfer cuttlefish to large bowl and cool. Return wine mixture to a boil. Boil, uncovered, for 5 mins or until reduced. Strain into small bowl and discard solids. Blend or process wine mixture, adding remaining oil in a thin, steady stream until combined. Add reserved cooking liquid and sugar and process until combined. Refrigerate sauce until cold. Slice cuttlefish thinly and coarsely chop parsley. Combine cuttlefish and parsley with pasta, sauce and zest in large bowl and season to taste.