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Meatballs with Cuttlefish and Peas

Meat and cuttlefish make such a lovely pair. Around here, we've always mixed land and sea on the same plate — it's pure Mediterranean tradition, the kind of cooking that's been passed down through generations in coastal towns like mine. The secret to this dish is the picada we'll add at the end. That's what really brings everything together. Ingredients for 4 people for the meatballs. 750g uncleaned cuttlefish, save 3 ink sacs from the cuttlefish. 2 onions, chopped. 1/2 leek, sliced. 1 carrot, diced. 3 garlic cloves, finely chopped. 1/2 liter fish stock here . 1/2 liter chicken broth. 50ml dry white wine. olive oil and salt. 400g peas, lightly boiled.  For the meatballs 600g ground meat, veal and pork mixed. 1 whole egg. 150g bread crumb (soft inside part of bread). milk to soak the bread. salt and pepper. flour for coating. For the picada 2 small slices of bread, toasted. 20 toasted almonds. 2 tablespoons tomato sofregit. P...

Fresh Marinated Salmon with Onion and Parsley



This works beautifully alongside a fresh salad or as part of an appetizer spread with some good toasted bread.






Ingredients

  • 2 boneless salmon fillets.
  • 3 cups of salt.
  • 1.5 cups of sugar.
  • 1 spring onion.
  • 1 clove of garlic.
  • extra virgin olive oil.
  • freshly ground black pepper.
  • 1 tablespoon of lemon juice.
  • chopped parsley.
  • a pinch of herbes de Provence.

Preparation

Start by placing the fish — cleaned and free of bones — skin-side down in a glass dish. If you have one, set it on a small rack so the liquid can drain away properly.
Mix the salt and sugar together, then cover the salmon completely with this mixture.
Tuck it into the fridge and let it cure for a full 24 hours.
Once the time is up, rinse the fish thoroughly under cold water and pat it completely dry — you don't want any moisture lingering. Slice it into thin fillets and arrange them back in a clean glass dish, skin-side down. Keeping the skin on helps preserve the salmon for several days.
Finely chop the spring onion, parsley, and garlic, then scatter them over the fillets. Add the herbes de Provence, a squeeze of lemon juice, and a good grind of black pepper. Pour enough olive oil over everything to cover the fish, then seal the dish and keep it in the fridge. It'll stay good for about ten days this way.
When you're ready to serve, bring it to the table in its own fragrant oil.

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