Grilled octopus with green beans and potatoes, flavoured with wild fennel
Chef Salvatore Elefante boils the octopus for this dish first, before grilling it quickly to finish. This means that the tentacles are tender, yet with a crisp exterior which is a perfect match for the fragrant fennel salad.
Ingredients
Octopus
- 200g of octopus , tentacles only
- olive oil
- salt to taste
Court bouillon
- 750ml of water
- 10g of salt
- 1 shallot, chopped
- 1 leek, white part only, chopped
- 1 carrot , chopped
- 1 stick of celery, chopped
- 1 lemon grass stalk
- 1 slice of lemon peel
- 1 bay leaf
- 2 black peppercorns
- 1 tsp coriander
- 1 tsp ginger, sliced
Wild fennel oil
- 10g of wild fennel
- 200ml of olive oil
To serve
- 100g of potatoes
- 50g of green beans
- 20g of cherry tomatoes
- 5g of anchovy extract
- salt to taste
Equipment
- Blender
Method
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
- 10g of wild fennel
- 200ml of olive oil
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
- 750ml of water
- 10g of salt
- 1 shallot, chopped
- 1 leek, white part only, chopped
- 1 carrot , chopped
- 1 stick of celery, chopped
- 1 stick of lemongrass (1)
- 1 slice of lemon peel
- 1 bay leaf
- 2 black peppercorns
- 1 tsp coriander
- 1 tsp ginger, sliced
- 200g of octopus , tentacles only
3
Dice the potato into 2cm dice and cook in boiling salted water until soft for approximately 10 minutes
- 100g of potatoes
4
Top and tail the beans and cook in salted boiling water for 3 minutes. Refresh in iced water
- 50g of green beans
5
Cut the tomatoes into wedges and mix with the beans and potatoes. Season with salt, the infused wild fennel oil and anchovy extract
- 20g of cherry tomatoes
- 5g of anchovy extract
- salt to taste
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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Grilled octopus with green beans and potatoes, flavoured with wild fennel
