Octopus Braised in Red Wine with Confit Potato, Shellfish Consommé and Egg

CHEF

CHEF

Premium Supplier 8th April 2020

Octopus Braised in Red Wine with Confit Potato, Shellfish Consommé and Egg

180 min

Serves 6

Ingredients

octopus

  • 1 medium size octopus (approx. 1.5kg) 1 Litre 10% Salt brine 300ml Grapeseed oil

octopus braising liquor

  • 1 Litre CHEF All Natural beef stock 2 Tbsp. CHEF Signature red wine paste 4 cloves garlic 2 bay leaves

confit potato

  • 10 large Maris Piper potatoes 1 clove garlic 2 sprigs thyme 200ml Vegetable oil

egg

  • 6 free-range egg yolks 225g fine salt 225g caster sugar

Shellfish Consommé

  • 1 Litre Shellfish All Natural Stock (drained liquid 700ml)

fennel

  • 2 Whole Fennel 20g Lemon Juice 50ml Walnut Oil 1g Salt 1g Sugar 3g Dijon Mustard
  • To plate: Parsley cress and Shaved Fennel

Method

octopus

Separate the head from the tentacles, above the eyes with a sharp knife. Turn the head inside out and detach the entrails, releasing them with a knife, if necessary, remove and discard any other waste parts, rinse in cold water thoroughly.
Cut around the beak, remove and discard. Remove the eyes and discard. Separate each tentacle with a knife. Wash all parts in cold water and leave in the brine for 30 minutes. Rinse thoroughly and pat dry.
Place in a vacuum bag with the grapeseed oil and seal at full pressure Cook in a Waterbath at a Temperature of 90c for 3hr. Place in an ice bath to cool.

braising liquor

Place the beef stock and bay leaves in a medium sized tall sided saucepan and simmer gently. Skim regularly and reduce to 300ml. Add the red wine paste and infuse with garlic for 5 mins, adjust the seasoning to taste pass through a fine sieve & set aside.

confit potato

Peel the potato and cut into 6 rectangle shapes for the required portion. Place the rectangle in a heavy – based frying pan and add enough vegetable Oil to just cover them.
Crush and add the garlic, thyme and season well. Bring to simmer and Cook until evenly golden brown and soft however not broken and remaining the shape.

egg yolk

separate the eggs, keeping the yolks whole whilst removing as much albumen as possible. Mix the salt and sugar together in a bowl with a whisk. Place the salt/sugar mixture on a shallow tray and make 6 divets with the back of a spoon.
Carefully place the egg yolks in the divets and gently cover all of the yolks with the salt/sugar mixture. Seal the tray and refrigerate for 14 hours. Gently rinse the yolks in cold water and pat dry, blend and place into a piping bag.

Shellfish Consommé

Freeze the Shellfish All Natural Stock, once fully frozen, unpack and wrap in muslin and allow to defrost slowly in the fridge still covered with the muslin on a draining tray or suitable sieve.
Place another bowl or suitable tray without any holes under to capture the remaining liquid. Once the liquid is fully defrosted and drained through the muslin, pass the clear liquid which is the consommé through another fine sieve and set aside.
The consommé doesn’t need to be seasoned or reduced anymore at this point as it’s ready to be used.

fennel salad

Cut the top of from the fennel and using a Mandolin shave paper thin slices and marinade to order before serving the dish.

Cut the octopus tentacles into 20cm lengths and in half lengthways, steam at 100.c for 20 minutes, then glaze with the reduced beef stock. Arrange 3 pieces on the plate with confit Potato, Fennel and Shellfish Consommé.
Garnish with parsley cress.

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