Salad of Octopus with Wasabi Mayonnaise - Chef Recipe by Terry Fidler
Ingredients
Confit Octopus:
1 large octopus (1kg)
1 cup olive oil
1 cup Chardonnay vinegar
Salt and pepper
Wasabi Octopus:
1 tsp wasabi
1 tsp rice wine vinegar
2 egg yolks
Pinch salt and pepper
150mL grape seed oil
Saffron Potatoes:
400g bintji potatoes
Pinch saffron strands
20g sugar
20g salt
200mL olive oil
100mL water
Almond Crunch:
100g almonds
100g stale bread, fine diced
100g salted butter
1 red capsicum
Watercress for garnish
Method
To cook the octopus, clean octopus and separate legs, discarding the head, place into a cryovak bag with the oil, vinegar, salt and pepper, seal and cook for 4 hours at 82 C. Cool quickly in an ice bath. (Alternative is to cook in a well covered baking dish for 3-4 hours)
To make the wasabi mayonnaise, place all ingredients except for the oil in a bowl, whisk until well combined and slowly add oil while whisking.
To cook the saffron potatoes, combine all ingredients in a heavy bottomed pan and cook over a very low heat covered for 10-15 minutes, checking every few minutes so they don't stick, drain all the liquid and allow the potatoes to cool.
To make the almond crunch, fry almonds and bread together in a pan with butter, drain on paper towel and blend until fine.
To cook the red capsicum, char capsicum with a blowtorch or over a gas burner until black. Scrape off the charred skin, remove seeds and dice.
Photo Credits: Recipes from the book From the Menu - Launceston by Philip Kuruvita published by Philip Kuruvita Photography.
