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#8 Cuttlefish with passion fruit, Jerusalem artichoke and beans

#8 Cuttlefish with passion fruit, Jerusalem artichoke and beans


Clean and slice the cuttlefish and fry quickly on the Tepan. Briefly blanch the broad beans and remove the waxy skin. Fry the slices of Jerusalem artichoke until crispy and season lightly with sea salt. Marinate the onion in the lemon juice and sea salt for 10 minutes. Serve all the ingredients with the passion fruit flesh and garnish with chives.

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  • 400 g cuttlefish (the recipe is also suitable for squid, scallops or prawns)
  • 500 g broad beans (remove from shells)
  • Sea salt
  • 400 g Jerusalem artichoke, washed
  • 4 passion fruit, flesh removed
  • 1 red onion, sliced
  • 1 tsp lemon juice
  • 3 tsp fresh chives

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