Chargrilled Octopus, Romesco, Sebago crisp

Dish Name: Chargrilled Octopus, Romesco, Sebago crisp

Portions: 4

Preparation Time: 20 minutes

Cooking Time: 80 minutes

List of ingredients:

Marinated Octopus                                                           

500g octopus hands

15g flat leaf parsley picked

15g lemon peel

15g red chilli long chopped

6g cooking salt

15ml grapeseed oil

Sebago Crisps

200g sebago potato

1L canola oil

Romesco

5g peeled garlic

45ml cab sav vinegar

120ml grapeseed oil

100g smoked almonds

2g cayenne pepper

280g red pepper strips

Lemon Dressing

25ml lemon juice

2g cooking salt

2g caster sugar

20ml olive oil

40ml grapeseed oil

Garnish

10g mustard leaf

Method of preparation:

Octopus

  • Place the octopus arms in a mixing bowl with the parsley, chilli, lemon salt and grapeseed oil, allow to marinade for 24 hours.
  • Put the octopus arms onto a steamer tray with a gastro under neat to collect the liquid. Make sure the tentacles are on top to keep the shape, seal with cling wrap.
  • Cook at 100 degrees steam for 60 minutes.Remove from the oven and allow to cool.

Sebago Crisps

  • Wash the sebago crisps, dry and slice on a mandolin 2mm thickness.
  • Fry at 150°C for 5 minutes until golden brown.
  • Transfer to a tray with paper towel, season with salt.

Romesco

  • Heat the griddle pan on the stove.
  • Strain the red pepper strips and place in a blender with garlic, cab sav and almonds. Blend until smooth. Slowly add the grapeseed oil and emulsify.
  • Transfer to a mixing bowl, finish with salt and cayenne pepper.

Lemon Dressing

  • Place all the ingredients for the lemon dressing in a mixing bowl and whisk together.

Presentation:

  • Re season the octopus arms and place on the hot griddle pan. Cook for 2 minutes each side until you get a nice charcoal colour.
  • Remove and slice into 1cm.
  • Place the octopus on a plate, followed by romesco and sebago crisps. Finish with lemon dressing and mustard leaf.

Name of the Restaurant: Opera Bar

Address: Opera Bar, Sydney Opera House, Sydney Harbour

Contact Name: Declan McGovern

Chef Profile: 

Declan Mc Govern is a graduate of the BB in Culinary Arts Management in Galway International Hotel School. He has worked in Ireland, London, America and Dubai prior to his current position as a Sous chef in the Opera Restaurant at the Sydney Opera House. His food is designed to work within the seasons, using local produce and current food trends. Declan is dedicated and committed to excellence at work and involved in mentoring students at the Kenvale College of Hospitality & Events, Sydney

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