Grilled octopus, fennel, chickpea puree and seaweed dressing
Danny Russo, The Beresford
INGREDIENTS
300g baby octopus, cleaned
grated zest and juice of 1 lemon
2 cloves garlic
50mls extra virgin oil
1 teaspoon dried oregano
200g dried chickpeas, soaked in water overnight
1 litre chicken stock
1 rosemary sprig
1 medium onion, roughly chopped
1 teaspoon ground cumin
1 large fennel bulb, thinly sliced
2 tablespoons flat leaf parsley leaves
salt and pepper
METHOD
Clean and marinate octopus and combine with lemon zest, garlic, oil and oregano. Cook the octopus on low heat in a pot, covered, until tender and gelatinous and set aside.
Cook the chickpeas in the chicken stock with the rosemary and onion until chickpeas are soft. Drain and retain the liquid.
Sauté the chickpeas with the cooked onion, garlic, cumin and oil. Add a little of the reserved liquid. Puree in a food processor until smooth then set aside.
Preheat a chargrill pan on medium high heat, add cooked octopus and cook for 1-2 minutes until warmed through.
Thinly slice the fennel and mix with lemon juice, parsley and seasoning.
To assemble, place the puree on the bottom, octopus, then fennel on top, drizzle with seaweed dressing.
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