This recipe is a perfect light and healthy Sunday lunch starter. If you’re using fresh octopus, Mickael Weiss, Head Chef at Coq d’Argent, suggests soaking it for three hours before placing it in the freezer for at least a day to tenderise it.
Ingredients (serves 10)
1kg octopus
20ml red wine vinegar
5 black peppercorns
500ml red wine
2 garlic cloves, crushed
1 onion, halved
1 bay leaf
½ chilli, chopped
1 stick lemongrass, crushed
4 tbsp olive oil
juice from 1 lemon
salt and pepper
cooked baby beetroot
mixed salad leaves
fresh herbs
edible flowers
Method
Rinse the octopus and place in a large pot with the red wine vinegar, peppercorns, red wine, garlic, onion, bay leaf, chilli and lemongrass. Cover with water to fully immerse the ingredients and bring to a rapid boil over a high heat. Turn the heat down and simmer for 1 to 1½ hours.
Remove the octopus from the liquid and remove the tentacles. Roll the tentacles tightly in cling film and freeze for up to 24 hours.
Make a dressing by mixing the olive oil, lemon juice, and salt and pepper together and shake well to combine. Toss the beetroot, salad leaves and herbs together and dress with ½ the dressing. Using a sharp knife, cut the tentacles into thin slices and arrange around the edge of a plate. Dress the salad with the remaining dressing and assemble in the middle of the plate. Serve with the edible flowers.
