A table with a view – Grilled baby cuttlefish with crushed herb potato and tapenade salad – Garlic vinaigrette
Une table avec vue – Salade de seiches grillées avec pommes de terres à la tapenade et vinaigrette à l’ail
This one will be among my favorite seafood salads…When you are in love with so many dishes, it’s hard to just pick one, so I have a list of dishes, and this one is a part of the “killer list” or “la liste qui tue“.
Saturday after a delicious dinner at a famous San Francisco seafood restaurant, located at the Embarcadero facing the Bay Bridge called the Waterbar, I met again with octopus. If you ever end up in San Francisco and want to stay away from the touristy seafood restaurants on the Pier 39, try the Waterbar. I think it’s a little pricey but if you want to spend a nice romantic evening “déguster” (savor) amazing fish and seafood, the Waterbar is a great choice. Nothing is fried like in many restaurants, every dish has been carefully prepared and cooked with refinement to enhance its natural texture and flavor. You get the most amazing seafood dishes staring at the gorgeous Bay, so nothing to complain about.
This salad has been inspired by the octopus dish I ordered. The octopus was sliced and topped with an abundant and garlic chutney, arugola, and some potatoes topped with tapenade. I fell in love all of the sudden. I saw it, my heart melted. You must think that I do fall in love quite easily, if you give me grilled seafood (looks like I am back eating fish and seafood) with fresh herbs, garlic , I just cannot help myself.
I found this cute cuttlefish at the store that reminded me of Italy, cuttlefish is very popular in Southern France and Italy where they use its ink to make risotto al nero di seppia (squid ink risotto), seppia means cuttlefish, but squid and octopus ink is also used in gastronomy. So cuttlefish has replaced octopus here and I felt a little closer to home. Cuttlefish is thicker than squid, so it require a little more cooking time.
I made extra tapenade which is a traditional spread from Provence (Tapena means capers in Provencal language) made out of olives crushed into a purée. It can be stored for days in the refrigerator and be used in so many other ways.
Ingredients for 2
- 8-10 baby cuttlefish
- cherry tomatoes, cut in halves
- some arugula or other greens leaves
For the potatoes
- 6 medium yukon potatoes
- 1 tbs tarragon, chopped
- 1 tbs parsley chopped
- 2 tbs extra fruity cold pressed olive oil
- salt and fresh cracked pepper
For the tapenade
- 1/2 lb (or 250 g) kalamata olives
- 1 garlic clove
- 2.11 oz (or 60 g) capers
- 1.41 oz (or 40 g) anchovies
- 1 tsp lemon juice
- 3.38 fl oz (or 100 ml) olive oil
For the garlic vinaigrette
- 1 tbs olive oil
- 1 tbs walnut oil
- 1 garlic clove crushed
- 1.5 tsp orange champagne vinegar
- 1.5 tsp pomegranate glaze
- 1 tsp chives, chopped
- salt and pepper
Cook potatoes in water until cooked. Peel and let them lukewarm. Crush roughly with a fork leaving some big chunks and incoporate herbs, olive oil, salt and pepper. Mix carefully.
Grill cuttlefish on a grill pan, turning them around until cooked, about 7-8 minutes or less, depending on the size of the cuttlefish.
For the tapenade, place ingredients in a mortar, and crush all ingredients into a paste, except for olive oil, lemon juice and pepper. Add olive oil gradually at the end like you would proceed for a mayonnaise while stirring. Add lemon juice and pepper when tapenade is ready.
For the vinaigrette, mix all ingredients together, mix well.
Place a small amount of potatoes in a plate, top it with a tsp or more of tapenade. Place cuttlefish and cherry tomato halves around the potatoes and drizzle with vinaigrette.
This entry was posted by silvia on June 9, 2010 at 6:55 am, and is filed under Appetizers, Fish/Seafood, Salads. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis
- Quick and simple – Yams tartine with greens, sardines and radishes, lemon-herb pesto
- Octopus stew with cannellini bean purée, herb oil
- Some kind of salad niçoise
- Shrimp and spinach bastilla
- Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce
- Celery root purée, braised fennel and scallop with mango vinegar glaze
- A different kind of bourride – Bourride of monkfish, clams and shrimps
- Grilled octopus, fennel and fava bean saute, roasted pepper salsa, mixed herb salsa
- Arugula salad with beets, blood orange and walnuts, citrus vinaigrette
This looks delicious, hubby not a fan of seiches (to my dismay) but the vinaigrette has me intrigued will give this a spin this week.
This is creative, beautiful and looks very delicious. Cute baby cuttlefish. I don’t think I have seen that tiny ones. I’m sure it will look very lovely with sweet potato too
Silvia – this is a real work of art! I love all those squiggly creatures and especially when they’re NOT deep-fried. Also fantastic how the tapenade is a tasty and visual clin d’oeil to the sepia ink – nicely done!
You know how I feel about grilled seafood, so it’s not too hard to win me over with this one!
Glad you felt inspired after your restaurant meal…we got a wonderful recipe.
Beautfiul dish. Love the grilled cuttlefish. This really packs a flavor punch, I can see why it would be a favorite of yours. Yukon gold my absolute #1 potato.
Oh my goodness I didnt even know you could eat them or should say thought about this! They were St Marteen while snorkling one time, I guess I never knew they were good eating, good for them huh? lol This looks fantastic just showed the hubby we are huge fans of squid so will diffinitely be trying some cuttlefish now! thank you for introducing this one
Encore une fois, cette recette a vraiment l’air géniale… Ce que tu peux avoir de bonnes idées! La combinaison des saveurs a l’air parfaite…
I am inspired to make a seafood dish this weekend Am thinking octopus!
I have seen the bones o cuttlefish lying on the beach but have never really thought of them beuond that. Thanks for opening my eyes.
I love anything from the sea (almost) and the dressing is just out of this world. You always use such exotic ingredients….I’ve never even seen orange champagne vinegar!!
I love seafood and salad , so the dish sounds fabulous .
Beautiful presentation! This looks amazing and I love the flavors you used especially the tapenade salad.
This has major WOW factor! I would never think to pair cuttlefish with potatoes, but is sounds amazing. I really like the ingredients of the vinaigrette and tapenade. As always, very impressed!
This looks so delicious. Love the little cuttlefish. They look so juicy and succulent.
Silvia, I love baby cuttlefish so much! But so difficult to find it here nowadays. I normally have them coated with corn flour then deep fried. After that will make some sweet plum sauce to mix with it. hm…..mm… Miss that so much! Guess, I’ll have to drool over this for this moment! Hope you’re having a wonderful time!
I can’t wait to try the garlic vinaigrette. I can see all kinds of uses for it. Lovely food as usual!
Cuttlefish scares me a little…but I may have to try this dish!
Ok, can I come for dinne every night? This looks amazing!
This looks delicious! I also have a favorite seafood salad from Mustard’s in Napa but I haven’t tried it yet. It’s been on my to-do list for so long. Your post has motivated me to finally give it a go. Thanks!
I looooove cuttlefish. Great salad.
What an elegant dish! I had a dozen raw oysters myself last night so I could absolutely be able to handle baby cuttlefish They look adorable with a full tummy.
I can see why this dish is one of your favorites. I will be in love with this one too! The ingredients you used are so interesting.
This is an amazing dish, beautifully prepared…Inspiring:)
A beautiful salad! Sounds terrific with grilled cuttlefish and potatoes! Definitely a must try!
This is beautiful! This is my first time visiting your blog, and I’m already so impressed. I love seafood salads, and I’m sure this is out of the water!
This looks great! Gorgeously presented.
Ah, this looks exotic and fresh, and I love to create recipes that are inspired by restaurant dishes and it looks like you enjoy the same. I have never tried a cuttlefish before so obviously I need to expand my seafood repertoire!
Beautifully presented! It is a work of art, a tasty work of art!
Wow, this dish looks amazing, beautiful recipe and presentation.
Valuable info. Lucky me I found your site by accident, I bookmarked it.
Si tu m’avais servi ça, moi aussi je serais tombée raide amoureuse de tes petites pieuvres et de ta salade de pommes de terre; quant à la tapénade, je la trouve parfaitement å sa place ici, et je me régale d’avance.
I’d like to taste this dish and try the cuttlefish! You make beautiful dishes with amazing ingredients, Silvia.