Fremantle Octopus, Nduja Sausage, Kipfler Potato, Confit Lemon and Taramasalata

Ingredients

Octopus:

500g Fremantle octopus tentacles
1 Roma tomato
1 shallot
1 clove garlic
10mL red wine vinegar
10mL extra virgin olive oil

Taramasalata:

100g tin taramasalata
125g Panko breadcrumbs
75g lemon juice
150g extra virgin olive oil
25g garlic
275g water

To serve:

150g nduja sausage, diced
300g kipfler potatoes, cooked
3 lemons, segmented and confit in sugar and water
Fresh parsley
Toasted breadcrumbs
20mL red wine vinegar

Method

Octopus:

Salt the octopus for 30 minutes. Rinse under cold water.

Place all ingredients into a cryo-vac bag and seal. Place in a water bath and cook at 85 C for 4 hours.

Taramasalata:

Soak bread in water, then place everything in the blender and blend to a smooth paste. Season to taste.

To serve:

Pan fry the potatoes and nduja sausage until lightly coloured. Deglaze with red wine vinegar and remove from heat.

Spread taramasalata on serving plate, place octopus, potatoes and nduja on top. Add lemon, parsley and breadcrumbs.

Recipe provided by The Shorehouse