Dish Name: Glazed Octopus, Fennel, Green grapes
Portions: 4
Preparation Time: 45 minutes
Cooking Time: 5 minutes
List of ingredients:
Octopus
1kg cooked Octopus
50ml white wine
100ml Octopus cooking liquor or fish stock
120g green grapes (seedless)
300ml fish velouté
50ml cream
1 egg yolk
40g butter
Pinch of Cayenne
Baby Fennel
4 baby fennels (Blanched and Refreshed)
25ml fennel oil
Method of preparation:
Octopus
- Blanch and skin the grapes.
- Cut the cooked octopus into four even pieces, cover with the green grapes, white wine and fish stock/or octopus cooking liquor and a buttered greaseproof paper.
- Gently reheat in a moderate oven at 180°C until warmed through (70°C)
- Strain the cooking liquid add to the velouté, cream and reduce to a coating consistency.
- Whisk in the butter gradually to improve shine and smoothness.
- Make a sabayon from the egg yolk and a tablespoon of water.
- Gently fold the sabayon into the sauce.
Baby Fennel
- Trim the fennel fonds and use to make some herb oil. Blanch and refresh the baby fennel.
- Panfry the baby fennel in some butter until golden brown, lightly season with salt and pepper.
Presentation:
- Place the octopus on the centre of the plate, garnish with the grapes and coat with the sauce.
- Glaze under the salamander until golden brown. Garnish with the baby fennel and the dill oil
Based on the Classic Sole Veronique Dish, Practical and Professional Cookery by Cracknell and Kaufmann, Third edition 1992
Name of the Training college: Galway International Hotel School, GMIT,
Address: Dept of Culinary Arts
Contact Name: Anne O’ Leary
Anne O’ Leary has been part of the Irish Culinary Education Landscape since 1996 when she joined GMIT. She has worked in fine dining restaurants in Clare and Galway. Anne holds a primary degree in education and a MSc in new product developments and culinary innovation. Anne has had many successes mentoring students for national and international competitions. Anne has the privileged position of shaping the minds of future chefs.
