rilled Sepia with Merguez Sausage and Beluga Lentils by Jill 
Davie of Josie on

Photo Credit:

Jill Davie
2424 Pico Blvd.
Santa Monica, CA 90405
(310) 581-9888

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Jill Davie
JOSIE | Los Angeles

While attending the Culinary Institute of America, Jill Davie completed her externship at LuLu in San Francisco under chefs Jody Denton and Reed Hearon. Within a short time of graduating, Davie had promise surrounding her name. She secured a position as chef de cuisine for Hans Röckenwagner at his eponymous restaurant in Santa Monica for two years and was part of the opening team of his restaurant, Rock. Davie then traveled to Chicago to work as a visiting chef at Tru, Blackbird and Charlie Trotter’s. With plenty of top-notch experience behind her, Davie joined Josie in 2000. Working closely with mentor chef and owner, Josie Le Balch, Jill soaked up new knowledge every day. In 2003 she became Josie’s chef de cuisine. Her weekly trips to the farmers’ market drive her simple, progressive American dishes that feature innovative combinations. This talented chef is known for her spunk and a vibrant personality, which has earned her spots on television shows including “Ultimate Restaurants,” on Recipe TV, as well as “Date Plate” on the Food Network.


Seared Sepia with Merguez Sausage and Beluga Lentils
Chef Jill Davie of Josie - Los Angeles, CA
Adapted by

Yield: 4 Servings


    Spiced Olive Oil:
  • ½ cup extra virgin olive oil
  • 3 garlic cloves, sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • ¼ teaspoon chili flakes
  • 2 Tablespoons fresh oregano leaves

    Sepia and Lentils:
  • ½ pound sepia cuttlefish, cleaned, skinned, and julienned
  • 1 clove garlic, minced
  • Salt and black pepper
  • Spiced Olive Oil
  • ¼ cup blanched spinach
  • 1 Merguez sausage, cooked and sliced
  • ½ fennel bulb, roasted and julienned
  • 1 cup cooked Beluga lentils
  • 2 Tablespoons tomato, peeled, seeded, and diced

For Spiced Olive Oil:
In a small sauté pan, over medium heat, add the extra virgin olive oil and garlic. Cook until the garlic begins to slightly brown. Add the cumin, mustard seeds, and chili flakes and remove from the heat immediately. Allow the mixture to cool then add the oregano. Strain out 1 Tablespoon of oil without seeds and oregano and reserve. Set aside the rest.

For Sepia and Lentils:
In a small bowl, mix the sepia with the garlic and season with salt and black pepper.

Place a medium-sized sauté pan over high heat. Coat the pan with 1 Tablespoon of the spiced olive oil. Add the sepia to the pan and cook while stirring. Add 2 Tablespoons of the spiced olive oil to the sepia, this time includsing the seeds, garlic, and oregano. Add the spinach, sausage, and fennel to the pan and heat while stirring. Add the lentils and tomato. Add 2 Tablespoons more oil, season with more salt and black pepper and serve.

Wine Pairing:

Grenache Rosť, Verdad, Arroyo Grande Valley, California, 2005

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   Published: May 2006