Octopus, pink grapefruit and fennel
- Starter
- Medium
- 4
- 1 hour 45 minutes
PT1H45M
Caterina Ceraudo's braised octopus recipe is pressure-cooked then finished in a pink grapefruit glaze for a beautiful freshness. The octopus is served with a fennel sorbet for a wonderfully light seafood starter.
Ingredients
Octopus with pink grapefruit glaze
- 1 octopus , weighing 2–2½kg
- 3l water
- 200ml of white wine
- 1 lemon , zested
- 1 pink grapefruit, juice only
- salt
Fennel sorbet
- 3 fennel bulbs , fennel fronds saved for garnish
- extra virgin olive oil
Equipment
- Water bath
- Bar sealer
- Large vacuum bags
- High-power blender
- Ice cream maker
- Pressure cooker
Method
1
Preheat a water bath to 90°C
2
Peel and wash the fennel and place in a vacuum bag with a drizzle of olive oil. Seal and cook in the water bath for 50 minutes
- 3 fennel bulbs , fennel fronds saved for garnish
- extra virgin olive oil
3
Once cooked, roughly chop the fennel into large pieces and blend to a smooth purée. Churn the purée in an ice cream maker until set
5
Remove from the heat. Once cooled, safely release the pressure and remove the octopus
6
Reduce the octopus cooking liquids in a pan with a drizzle of olive oil and the grapefruit juice until you have a glaze
- 1 pink grapefruit, juice only
7
Pat-dry the tentacles with kitchen paper and chop into individual portions. When the glaze is ready, roll the tentacles in the glaze to coat
8
Add a quenelle of the fennel sorbet to each place and add a tentacle. Serve with a garnish of fennel fronds
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Octopus, pink grapefruit and fennel
