Francisco’s Cuttlefish, Fennel & Sweet Potato with Billinudgel Green Mojo Sauce
We've long been fans of Francisco's delicious cooking and super charged personality. Fran and his partner Emma ran Francisco's Table for years around the regional halls of the Northern Rivers, and it was the most delicious and most fun dining experience in the area. Now Fran has moved onto giant things and opened up Barrio Byron Bay, which quickly became the local favourite. We were so excited to have Fran come over and cook this amazing Cuttlefish dish with our Billinudgel Green Mojo Sauce, it truly is delicious. Enjoy!
1 kg cleaned cuttlefish
2 fennel bulbs
500g purple sweet potato, peeled and diced
4 lemons, juiced
1/2 bunch Italian parsley, roughly chopped
1/2 bunch mint, picked and torn
1 bottle of Billinudgel Green Mojo Sauce
Extra virgin olive oil
Cut the fennel in half and slice lengthways into thin strips. Add lemon, a pinch of salt and a generous drizzling of Billinudgel Green Mojo Sauce.
Steam or boil the sweet potato until just tender.
Toss the cuttlefish with olive oil, and salt and grill for 2 minutes each side on a BBQ, grill plate or over coals. Alternately you could steam the cuttlefish for 2 minutes until just cooked.
Slice the cuttlefish into thin strips, mix with the fennel, herbs, sweet potato and a good splash of olive oil. Check seasoning and add more Billinudgel Green Mojo Sauce to taste.