Baby Grilled Octopus Salad
Ingredients
4 octopus (totaling 1.5 lbs.)
2 oz. celery, small dice
2 oz. unagi, small dice
2 oz. purple potato, small dice
2 oz. bacon, small dice and crispy
6 oz. yogurt
.3 oz. (to taste) horseradish, grated
2 oz. frisee, cleaned
28 mussels
1/2 onion
1 piece, sliced 1/2 in. ginger
10 cloves garlic, rough chop
2 jalepeno, halved
8 sprigs thyme
1/2 bottle white wine
3 oz. jullienned Granny Smith apple
orange zest
1 tablespoon parsley, chopped
1 oz. lemon juice
3 oz. olive oil
Method
1) Small dice potato, celery, unagi and bacon. 2) Cook bacon until
crispy and strain the fat. 3) Blanch the celery and potato separately
until tender and shock in ice bath. 4) Season the yogurt with the
horseradish, salt and pepper. 5) Sauté aromatics for mussels on
high heat, add mussels and white wine, cover and steam until open,
remove mussels, chill and remove from the shell. 6) Grill octopus until
just cooked through. 7) Sauce plate with yogurt. 8) Dress apples,
mussels and frisee with lemon, evoo, parsley, salt and pepper. 9) Mix
potato, unagi, celery and bacon and heat together.
To Serve
Place the potato mix in center of plate and the octopus on top. Garnish
with the apple/frisee/mussels salad and fish with the orange zest.
Watch Giuseppe Tentori
