600 g octopus tentacles
100 g kelp seaweed – dried combo or dried nori
50 g butter
1/2 lemon, juiced
200 ml olive oil
40 g Dijon mustard
Sherry vinegar – a few drops to taste
2 baby green eggplants
60 g coastal succulents such as sea blight or sea purslane
Salt flakes to season
Poach octopus in well-seasoned water until tender, about 1-1.5 hours. Drain, cool and refrigerate until required.
In a food processor, blend the seaweed, Dijon mustard, vinegar and lemon juice. Slowly add the oil until an emulsion the thickness of mayonnaise has been achieved.
Slice green eggplant into small rounds and pick down coastal succulents to bite sized pieces.
Bring a heavy-based pan to a high heat, add a drop of oil, then the octopus and colour on both sides.
Working quickly, add the butter and as it starts to caramelise, add eggplant and sea blight. Stop the cooking with a squeeze of lemon, season with salt flakes.
Serve immediately, dressing the emulsion on the plate topped with the octopus and garnish.
Recipe provided by Harvest