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Octopus, Squid Ink Lentils And Potato

- Steps
- Ingredients
Steps
- Prepare a hibachi.
- For Dashi, add kombu and water in a medium saucepan. Heat for 10 minutes to just below simmering. Add bonito flakes and drop to lowest heat, ensuring not to boil. Cook for 10 minutes.
- Strain the solids from liquid and return liquid to saucepan with remaining ingredients, except for squid ink. Cook for 45 minutes over low heat.
- Strain into small saucepan and increase heat to medium. Add squid ink and stir.
- Set aside 300ml for the lentils then reduce the remaining until thickened.
- For Octopus, heat a medium saucepan over high for 2 minutes.
- Add oil and swirl around the pan then add the octopus immediately followed by bay leaves. Place the lid on and cook on high for 5 minutes.
- Drop temperature to low-medium and allow to cook for 40 minutes, checking occasionally - if the pan is too dry, add up to ½ cup of water and return the lid.
- Once tender, remove from heat and allow to rest for 5 minutes. Remove tentacles and brush with a little extra virgin olive oil and a pinch of salt.
- Place over hibachi for a 1-2 minute each side, until lightly charred. Remove from the hibachi and brush with oil again. Set aside until ready to serve.
- For Lentils, place lentils into a saucepan with 700ml water.
- Cook for 20-25 minutes until just tender. Strain and set aside.
- Meanwhile, brunoise the carrot, shallot, fennel and celery. Add to a medium frypan with oil and sauté on a medium heat for 5 minutes. Once softened, add wine to deglaze and cook off the alcohol, approximately 2 minutes.
- Add cooked lentils and toss through. Add squid ink and 100ml of dashi, stir. Season with salt and add more dashi if required. Set aside.
- For Potato Foam, place potatoes with skin on in a saucepan of cold water. Bring to the boil and cook for 15-20 minutes, until tender. Once cooked, place on a tray and allow to cool for 5 minutes.
- In a small saucepan, heat the cream and butter on a medium-low heat until the butter melts.
- Meanwhile, pass the potato through a drum sieve.
- Weigh 300gm into the bowl of a Thermomix with warmed cream and butter. Puree, speed 4. Season lightly with salt.
- Half-fill the canister of whipped cream charger with puree. Charge twice and then set into a water bath at 58°C.
- To serve, paint a thick slick of the dashi reduction across one side of each bowl. Place lentils to one side.
- Slice octopus and place one tentacle over the lentils. Squeeze a dollop of the potato next to the lentils and octopus. Garnish with parsley and lemon zest.