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Method: Braised octopus



Rinse off the octopus. Cut the heads off and then remove the beak and tentacle cartilage beads. In the meantime, set up a blanching station (a large pot with boiling water and a 6 inch hotel pan with a perforated insert filled with ice water). Once the octopus is clean, blanch them for about 25 seconds then cool in ice water. Drain the...

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Method: Braised octopus



Rinse off the octopus. Cut the heads off and then remove the beak and tentacle cartilage beads. In the meantime, set up a blanching station (a large pot with boiling water and a 6 inch hotel pan with a perforated insert filled with ice water). Once the octopus is clean, blanch them for about 25 seconds then cool in ice water. Drain the octopus and discard the water.
Place mire-poix and aromatic bouquet contents in a large sachet made of cheese cloth. Place sachet in a pot along with the liquids. Bring it to a boil then turn flame down so it reaches 170F. Add the blanched octopus to the pot and then bring the temperature to 140F. Make sure the temperature is controlled all the way so it doesn’t go above 150F. Slow Braise the Octopus for about 7 hours or until fork tender. Once cooked to desired texture, remove the sachet from the pot and discard it. Strain the octopus from the braising liquid then place it in a hotel pan. Cover the octopus with the braising liquid, and save the rest of the liquid for future use. Allow the braised octopus to cool down in its own liquid in the cooler. Once chilled, strain and save liquid, and store the octopus on a sports towel lined pan. (The liquid can be used up to 2 more times for braising, within a week from its start date)

Scicilian Salad

With the aid of 3 small mixing bowls, separate the following items: 1) frisee, sylvetta arugula, chive batons; 2) shaved fennel, potatoes, cherry tomatoes, citrus segments and sliced red onions; 3) micro mix.
Toss all ingredients in EVO on their separate bowls, season to taste.
Season the octopus and drizzle in some EVO on top of it.
Grill the octopus on a cast iron grill or skillet till nice and charred on the outside (not burnt!). Lightly grill ingredients from 2 as well.
Remove from the grill, then combine 1 and 2 in a bowl. Place the contents on the bottom of a large rectangular plate. Place the octopus on top of the salad. Garnish with 3, and drizzle the reduction on top. Finish with Maldon salt and a few drops of lime juice. Serve immediately.

Port Reduction

Place the ingredients for the bouquet in a sachet made of cheese cloth. Place wine and bouquet on a rondeau and reduce to syrup consistency. Once the reduction is ready, fold in the veal demi. Allow to chill over ice and set aside.
 

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Ingredients 4 persons
  • Braised octopus
  • 10lbs octopus octopus
  • 2 magnum bottles of port wine
  • 3 magnum bottles of red wine
  • 3 qt veal stock
  • A mire-poix of: 4 carrots
  • 2 red onions
  • 1 bunch of celery
  • 2 fennel heads
  • 1 garlic head
  • 2 oranges
  • 2 lemons
  • 6 stalks of fennel tops
  • all rinsed and sliced
  • An aromatic bouquet of: ½ cup peppercorn trio (red
  • white and black)
  • ¼ cup fennel seeds
  • 4 pc star anise
  • ¼ cup coriander seeds
  • ¼ cup juniper berries
  • 4 pc allspice
  • 2 oz thyme
  • 2 oz rosemary
  • 2 bay leaves
  • ¼ cup salt
  • Port Reduction
  • 2 magnum bottles of Ruby Port wine
  • An aromatic bouquet of: 2 oz rosemary
  • 3 slices of orange peel
  • ¼ cup peppercorn trio
  • 1 t coriander seeds
  • 1 t anise seeds
  • ½ qt veal demi.
  • Scicilian Salad
  • 1/3 cup picked frisee leaves
  • 1/3 cup sylvetta arugula
  • ¼ cup shaved fennel
  • ½ cup citrus segments (orange
  • lime and lemon)
  • ¼ cup chive batons
  • ¼ cup halved cherry tomatoes
  • ¼ cup thin sliced red onions
  • ¼ cup of micro mix consisting of: wasabi mustard
  • micro fennel
  • licorice basil
  • purple radish
  • 5 pc octopus
  • halved
  • 5 baby potatoes
  • blanched and halved
  • 2 T EVO
  • Dash of fresh lime juice
  • A pinch of Maldon sea salt
  • 2 t Port reduction
  • S+P to taste
Recipes. The Cook & Chef Institute