Grilled octopus with green beans and potatoes, flavoured with wild fennel
by Salvatore Elefante
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Ingredients
Fish & Shellfish
200g of octopus, tentacles only
Oils & Vinegars
olive oil
Store Cupboard
salt to taste
2 black peppercorns
Beverages
750ml of water
Fruit & Vegetables
1 shallot, chopped
1 leek, white part only, chopped
1 carrot, chopped
1 stick of celery, chopped
1 slice of lemon peel
100g of potatoes
50g of green beans
20g of cherry tomatoes
Salad & Fresh Herbs
1 lemon grass stalk
1 tsp coriander
Spices & Dried Herbs
1 bay leaf
1 tsp ginger, sliced
10g of wild fennel
Delicatessen
5g of anchovy extract