Dish Name: Butter-Braised Octopus, Saffron and Pumpkin Risotto, Trout Caviar, Ink Molasses
Preparation Time: 45 minutes – 1 hour
Cooking Time: 6 hours
List of ingredients:
1 large octopus
Juice of 1 lime
1tsp smoked paprika
Salt and pepper
200g Arborio rice
1 small pumpkin
2 shallots finely diced
1 tsp ground cumin
1L veg stock
50g shaved parmesan
25g chopped coriander
20g squid ink
50ml white wine vinegar
8 anchovy fillets
100g trout caviar
Method of preparation:
- Remove all sinews and innards, reserving the ink.
- Cut the body into rings, scrape the tentacles and cut into 20cm lengths.
- Wash and dry the octopus and season with salt, pepper and paprika.
- Place into a vacuum pack bag with 400g of the butter and the lime juice. Sous-vide at 75°C for 6 hours.
- Peel, deseed and chop the pumpkin, roast at 180°C until tender.
- Puree in blender with 50g butter and enough stock to create a smooth puree.
- Sweat the shallot and rice in a heavy-based saucepan. Gradually add the stock (600ml) until the rice is al dente.
- Stir in the pumpkin puree, parmesan, coriander and 50g butter. Add seasoning.
- Place the ink and the vinegar in a pan, reduce by half, then add in the treacle and simmer for 2 minutes.
- Gently sauté the octopus in a little of the butter from the cooking bag.
- Grill the anchovies until warm.
- Spoon the risotto onto 4 plates, add the octopus, anchovies, trout caviar (straight from the fridge) and spoon on a little molasses.
- Garnish with coriander leaves.
Name of the Restaurant: Wilde’s Restaurant, The Lodge at Ashford Castle
Address: Cong, Co. Mayo
Contact Name: Jonathan Keane
Jonathan is a native of Kylemore, Connemara. Reared on a sheep farm, Jonathan has worked in some of the finest hotels and restaurants in Ireland and abroad. His cooking is influenced by nature, foraging the land for produce, growing in his gardens, and supporting local producers. His mission statement is ‘Local Food with Imagination’