Olive Oil Poached Octopus, "Our Garden" Herb Fingerling Potatoes, Orange Romesco, and Petit Green Salad
Recipe courtesy of Anthony J. Capua IV, Executive Chef, Sycamore Hills Golf Club, Fort Wayne, Ind.
Ingredients
- For Octopus
- baby octopus - 1 small
- kosher salt - 2 tsps.
- extra virgin olive oil - 1/2 cup
- For Garden Herb Fingerling Potatoes:
- fingerling potatoes - 8 ea.
- olive oil - 3 tsps.
- fresh clipped garden herbs parsley, lemon thyme, oregano - 1/4 cup
- salt and pepper - to taste
- For Orange Romesco:
- fire-roasted red peppers - 4 ea.
- champagne vinegar - 1/4 cup
- oranges - 2 each, juiced and zested
- smoked paprika - 2 tsps.
- olive oil - 3 tsps.
- salt and pepper - to taste
- For Petit Green Salad:
- a handful of freshly clipped spicy cabbage microgreens - as needed
- spring radish - 1 ea.
- olive oil - 1/2 tsp.
- salt and pepper - to taste
Instructions
Procedure:
- For the Octopus: Bring a pot of water to a rolling boil with a teaspoon of salt. Add the octopus and cook for 10 minutes or until octopus tentacles begin to curl. Remove the octopus from the pot and immediately place in an ice bath to cool. When the octopus is cooled, cut off the tentacles, and put them in a bowl with olive and salt. Transfer octopus with olive oil into sous vide bag and seal. Place the octopus in the sous vide at 180°F for 5 hours. Once cooked, remove and place in an ice bath. Place octopus on the chargrill and rotate every two minutes until octopus has a nice char on it and plate octopus.
- For Garden Herb Fingerling Potatoes: Combine the olive oil and herbs in a medium-sized bowl. Cut the fingerling potatoes in half, place in the bowl with oil and herbs. Toss to coat. Place potatoes on a sheet tray and bake on high fans at 375°F for 15 minutes, or until golden brown. Set potatoes aside until ready for service. At the time of service, sauté potatoes with olive oil in a pan over medium-high heat. Finish seasoning with salt and pepper and more fresh garden herbs as desired.
- For Orange Romesco: Begin by warming up olive oil in a medium sized pot over medium-high heat. Add the cloves of garlic and cook until the garlic begins to brown slightly. Next, add in the roasted red peppers and continue to cook for several minutes, or until the peppers start to soften. Add in the paprika, champagne vinegar, orange juice, and zest. Continue to cook for ten more minutes and remove from heat. Place the sauce in a blender and begin to blend on medium speed. Once smooth, add the almonds in slowly until the texture of your romesco is smooth and creamy. Remove from mixer and cool to hold for service.
- For Petit Green Salad: Clip microgreens from tray and place in bowl run water to remove any dirt from fresh-picked greens. Thinly slice radishes on Japanese mandolin and place it in a bowl with microgreens, olive oil, and salt, and pepper. Coat radish and greens with light oil and seasoning and place on plate.
