Octopus Carpaccio with Caramelised Citrus salad, Watercress Gel

Dish Name: Octopus Carpaccio with Caramelised Citrus salad, Watercress Gel

Portions: 4

Preparation Time: 12 hours

Cooking Time: 30 minutes

List of ingredients:

Octopus

1kg octopus

Cooking liquor

750ml white wine

1 lemon

1 orange

2 bay leaf

5 peppercorns

200g mirepoix

4.5L water

Caramelised Citrus Salad

4 clementine’s

4 lime

25g granulated sugar

Watercress Gel

1 Cucumber

300g Watercress

25g Dill

xantham gum

Method of preparation:

Octopus

  • Combine all the cooking liquor ingredients together and bring to the boil.
  • Place Octopus in the cooking liquor, bring back to the boil and simmer gently for forty minutes or until tender.
  • When octopus is cooked place into ice cold water to keep its colour for a few minutes.
  • Place a large double layer of cling film on work bench. Place the legs of the octopus (head to toe) on top of the cling film approximately 6 cm deep.
  • Roll the cling film around the octopus to create a tight roll. Prick the roll a few times with a cocktail stick to remove excess air.
  • Secure both ends and place in the freezer overnight. When required remove from freezer and carve thin slices from the frozen roll.
  • Place directly onto service plates for ease of handling.

Watercress Gel

  • Peel and juice cucumber combine with watercress and dill.
  • Bring to the boil.
  • Stain and put watercress mix in a food processor and blend in the xanthan gum to thicken to a gel consistency.

Caramelised Citrus salad

  • Segment the clementine’s and the limes.
  • Dry on a kitchen paper.
  • Place on a metal tray and sprinkle with the sugar. Using a blow torch caramelise the fruit until golden brown.

Presentation:

  • Place the sliced carpaccio overlapping on a round plate.
  • Leave an area in the centre for the citrus salad.
  • Top with micro herbs.
  • Dot the watercress gel around the plate.
  • Sprinkle the carpaccio with dehydrated lemon zest and a drizzle of rape seed or extra virgin olive oil.

Name of the Training college: Galway International Hotel School, GMIT

Address: Dept of Culinary Arts, Galway Mayo Institute of Technology, Dublin Rd, Galway City

Contact Name: Sadie Davoren

Chef/Restaurant/School Profile: Sadie Davoren trained as a chef and worked in restaurants and hotels in Ireland and abroad while furthering her education. She has completed a L9 Postgraduate in Learning, Teaching and Assessment, and an MA in Culinary Arts Management. Working as a culinary arts Lecturer not only gives Sadie the opportunity to pass on skills and knowledge but also allows her to inspire and encourage students to compete and reach their potential.

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