Crispy Octopus with Lime Aioli
A summer seafood treat, best served alongside a bottle of white wine and a crisp salad.
"Hollandaise is the cousin of béarnaise sauce, and both play a very important role in French cuisine. Flavoured with tarragon, béarnaise is terrific with beef, but with lamb the natural choice has to be this rich, creamy hollandaise, enhanced with fresh and dried mint." ~ Manu Feildel.
1 1/2 Tbs olive oil
16 lamb cutlets, seasoned with sea salt and pepper
Mint sprigs, to garnish
3 golden shallots, finely chopped
60 ml (2 fl oz/ 1/4 cup) white wine
1 1/2 Tbs white wine vinegar
1 tsp dried mint
1 tsp crushed black peppercorns
4 egg yolks
250 ml (9 fl oz/1 cup) Clarified butter
1 Tbs finely chopped mint
Juice of 1/2 lemon
Freshly ground black pepper
Combine the shallot, white wine, vinegar, dried mint and peppercorns in a small saucepan over high heat and bring to the boil. Reduce the heat medium–low and simmer for 3–5 minutes, or until most of the liquid has evaporated. Transfer to a heatproof bowl that fits snugly over a saucepan and set aside to cool.
Half-fill the saucepan with water and bring to the boil over high heat. Reduce
to a simmer.
Add the egg yolks to the shallot reduction in the bowl, along with a pinch of salt, then rest the bowl over the saucepan, making sure the bottom of the bowl doesn’t touch the water, and start whisking. It should foam and then thicken to the consistency of thin (pouring) cream. As you continue to whisk, the volume should increase. After about 8–10 minutes, you will be able to see the bottom of the bowl, which means the mixture is cooked.
Tip the water out of the saucepan and drape a tea towel (dish towel) over the empty pan. Put the bowl back in the saucepan, resting on the tea towel to reduce movement and keep it nicely stabilised. Pour a thin stream of clarified butter into the egg mixture, building the sauce by whisking constantly as you would a mayonnaise until all the butter has been incorporated. Stir in the fresh mint and lemon juice and season to taste with salt and pepper. Set aside until required.
Heat a large frying pan or chargrill pan over very high heat and drizzle over the olive oil. Add the lamb cutlets (in batches if necessary) and cook for 2 minutes on each side, or until nicely caramelised and cooked to your liking. Transfer to a plate, cover with foil and leave to rest for a few minutes.
Garnish the cutlets with mint leaves and serve with the mint hollandaise and a side of your favourite vegetables.
Credits: Images and recipes from More please! by Manu Feildel with Clarissa Weerasena (Murdoch Books) RRP $39.99.
Photo Credits: Images and recipes from More please! by Manu Feildel with Clarissa Weerasena (Murdoch Books) RRP $39.99.