1kg Albrolhos octopus
1 cup salt
Cauliflower purée:
2 brown onions
1 large cauliflower
4 cloves garlic
100g butter
200mL cream
Sobresada butter:
80g sobresada or nduja
80g butter
Fennel salad:
1 shallot
1 fennel bulb
1/4 bunch parsley
100mL olive oil
Juice of 2 lemons
Octopus:
Rub the octopus in the salt, this breaks down the slime and acts as a brine. Let sit for 5 minutes before washing the salt off. Be sure to be thorough and remove all of the salt.
Steam the octopus of 90 C for 50 minutes and plunge into an ice bath to rest while you make the purée.
Cauliflower purée:
In a pot with a lid large enough to hold the cauliflower, Melt the butter over a medium heat and sweat off the onions and garlic until fully melted down, finely chop the cauliflower and add to the pot. Put the lid on and slowly cook until cauliflower is fully cooked. You’ll need to stir regularly to prevent sticking.
Add the cream and cook for a further 5 minutes without the lid. Purée in a blender and season.
Sobresada butter:
Melt the butter and sobresada together until chorizo becomes crispy but not burnt, add a splash of lemon and a pinch of chopped parsley.
Fennel salad:
Finely shave the shallots and fennel and rinse in iced water, drain and add picked parsley, dress with olive oil and lemon juice.
Chargrill the octopus until crispy all over, about 5 minutes, allow to rest before slicing.
Place some purée on the plate and lay the octopus on top, dress with sobresada butter (don’t be shy) and garnish with fennel salad.
Recipe provided by Brown Street Grill
