Octopus carpaccio, marigold and pommes maxim

Octopus carpaccio, marigold and pommes maxim

By
From
Marque
Serves
10
Photographer
Stuart Scott

This delicious cephalopod forced me to ask a lot of questions. While intrinsically beautiful, the question is how to make octopus edible? Many kilograms were wasted in pursuit of the answer. We could have braised it: long and slow, in the time-honoured fashion; or beaten it with a daikon radish until tender but badly bruised, but such an assault is not our way. We wanted to retain the beauty of the tentacle while imparting a silken texture to the flesh. Our ambition almost defeated us … but not quite. The secret to this dish lies in precise cookery at 47ºC.

Ingredients

Method

  1. Begin this recipe one day in advance. Blanch a 5 kilogram octopus in boiling water for 2 minutes then refresh in iced water. Drain. Remove the tentacles with a sharp knife and discard the head. Separate the tentacles and discard the beak. Trim away the curly ends and any loose skin. Cut each tentacle in half to make them more manageable and then roll each piece tightly in plastic wrap. Place four or five pieces side by side in a sous-vide bag and compress with moderate pressure. Cook in a water bath at 47°C for 1½ hours, or until a little purple liquid starts to collect in the bag (see note). Allow the tentacles to cool before removing them from the bag. Wrap individually in plastic wrap and freeze overnight.
  2. To make the potato galette, peel 5 kipfler potatoes and cut them into 1 millimetre thick slices with a mandolin. The trick to making the slices translucent is to rinse them well under running water for 1 hour then store in a bowl of fresh tap water in the refrigerator for 2 hours, replacing the water once – this will rinse away any starch. Drain well.
  3. Preheat the oven to 160ºC and line a heavy baking tray with baking paper. Arrange the potato slices, slightly overlapping, to form ten irregular shapes on the tray. Drizzle with a little olive oil and season with fine salt. Cover with another sheet of paper then top with a heavy baking tray. Bake for 25 minutes, or until crisp and golden
  4. To make the crisp-fried leek, use only the white section from 1 large leek. Cut the white section into a fine julienne. Deep-fry in 500 millimetres of vegetable oil at 140ºC until crunchy but with no colour.
  5. Before serving, use a meat slicer or very sharp, heavy knife to slice the octopus tentacles crosswise into rounds. To make it easier to serve, arrange the slices on the serving plates before they fully thaw.
  6. To serve, arrange sixteen slices of the octopus in an overlapping square on each plate. Top with leeks and pommes Maxim. Garnish with marigold flowers and drizzle with a splash of new season's olive oil.

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Marque
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