Charred Octopus with variations of turnip, compressed Granny smith apples,
Avruga Caviar & lettuce sauce, garnished with smoked oil.

Serves 4

Prep time 120 minutes


3 heads of Octopus

Ingredients For Turnips

700g turnips
200ml milk
100g butter

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.