Grilled octopus with green beans and potatoes, flavoured with wild fennel

PT1H

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Ingredients

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Imperial

Octopus

  • 200g of octopus, tentacles only
  • olive oil
  • salt to taste

Court bouillon

Wild fennel oil

To serve

1
For the wild fennel oil, blitz the oil and wild fennel in a blender and bring to a temperature of 60°C. Leave to stand overnight
2
Place the octopus in a large saucepan with the court bouillon ingredients and bring to a simmer. Cook for 30 minutes then leave to cool in the water. Once cold, cut the tentacles into 5cm pieces
3
Dice the potato into 2cm dice and cook in boiling salted water until soft for approximately 10 minutes
4
Top and tail the beans and cook in salted boiling water for 3 minutes. Refresh in iced water
5
Cut the tomatoes into wedges and mix with the beans and potatoes. Season with salt, the infused wild fennel oil and anchovy extract
6
Just before serving, grill the octopus tentacles and season with salt and oil. Arrange the salad on the plate and arrange the tentacles on top
  • olive oil
  • salt to taste
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