Butter-Braised Octopus, Saffron and Pumpkin Risotto, Trout Caviar, Ink Molasses

Dish Name: Butter-Braised Octopus, Saffron and Pumpkin Risotto, Trout Caviar, Ink Molasses

Portions 4:

Preparation Time: 45 minutes – 1 hour

Cooking Time: 6 hours

List of ingredients:

Octopus

1 large octopus

454g butter

Juice of 1 lime

1tsp smoked paprika

Salt and pepper

Risotto

200g Arborio rice

1 small pumpkin

2 shallots finely diced

1 tsp ground cumin

1L veg stock

50g shaved parmesan

25g chopped coriander

Ink Molasses

20g squid ink

50g treacle

50ml white wine vinegar

8 anchovy fillets

100g trout caviar

Method of preparation:

Octopus

  • 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.

Risotto

  • 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.

Ink Molasses

  • Place the ink and the vinegar in a pan, reduce by half, then add in the treacle and simmer for 2 minutes.

Presentation:

  • 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

Chefs Profile:

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’

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