Charred Octopus with variations of turnip, compressed Granny smith apples,
Avruga Caviar & lettuce sauce, garnished with smoked oil.
Serves 4
Prep time 120 minutes
Ingredients
3 heads of Octopus
Ingredients For Turnips
700g turnips
200ml milk
100g butter
Thyme
Salt
Ingredients For Compressed Apples
2 granny smith apples
Herb oil
Ingredients For Lettuce Sauce
200g baby gem lettuce or romaine lettuce
80 g baby spinach
Basil leaves
200ml fish bouillon/stock
Avruga caviar
Smoked oil or good quality extra virgin
Method For Octopus
Defrost the octopus and boil until cooked for about 1 hour to 2 hours. Marinate the apples in herb oil and put in a vacuum bag or zip bag.
Method For Lettuce Sauce
Warm fish stock; add baby gem, baby spinach and basil. Blend till smooth and set aside till ready to serve.
Method For Turnip Puree
Finely chop the turnips and roast with some butter. Keep stirring till they turn golden brown and soft. Add milk and blend until smooth
To Plate
Char the octopus on a griddle pan until golden brown, season with salt and dress .Put some puree where desired on the plate and lettuce sauce, garnish with some roasted turnips and micro cress.
