1 large octopus from WA
1 large brown onion
1 stick celery
100ml white wine
2 bay leaves
10 large kipfler potatoes
1 clove garlic
20gm bread crumbs
60ml white wine vinegar
200ml olive oil
Chop onion, carrot and celery and add to a pot of cold water with whole octopus, bay leaves and white wine.
Bring to a boil and cook slowly until the octopus is tender.
While octopus is cooking, blend all ingredients for salsa verde together while slowly adding olive oil.
Peel potatoes, place in salty water and boil until fully cooked. Once cooked, strain water and cut into same size pieces as octopus.
Remove octopus from pot and cut into medallion size pieces.
Spread salsa verde on plate as the base for the dish.
Mix octopus with potatoes, add lemon juice, parsley and good extra virgin olive oil.
Serve octopus and potato mixture atop salsa verde.