Description

This delicious fingerling potato and turnip stew topped with poached then seared octopus is a dish you won't soon forget. The octopus should be marinated with garlic, oil, thyme and lemon for atleast 1 hour.

Ingredients

• 1/2  Pound(s) Octopus
1
•  As Needed Court Bouillon
2
• 2  Each Pancetta Slices
3
• 2  Table Spoon(s) Olive Oil
4
• ½ one_half Tea Spoon(s) Onion, very thinly sliced
5
• 1/4  Cup(s) Turnip, cut into 1" x 1" wafers
6
• 1  Quart(s) Lemon Grass Broth
7
• 3  Table Spoon(s) Butter
8
• 2  Table Spoon(s) White Wine Vinegar, good quality
9
•  To Taste Salt & Pepper
10
•  As Needed Crispy Shallots
11
•  As Needed Micro Chives (for garnish)
12
•  As Needed Micro Cilantro (for garnish)
13
• 2  Tea Spoon(s) Gremolata
14

Directions

1. The octopus should be marinated with garlic, oil, thyme and lemon for atleast 1 hour
2. Add the octopus to the court bouillon, simmer for 40 minutes
3. In a saute pan, add oil
4. Add pancetta, onions and turnips to pan and sweat out without taking on any color
5. Pour lemon grass broth over pancetta, onions and turnips
6. Cover and simmer until all are tender, about 25 minutes
7. Once turnips are tender, remove from pot and add to a saute pan
8. Add the potato disks, butter, white wine vinegar and a touch of salt and pepper
9. It should thicken a bit, set aside and keep warm
10. Just before serving, sear octopus in pan with salt and pepper
11. Liberally dress with gremolata
12. Place stew in a bowl with some broth, top with octopus, micro chives, micro cilantro and crispy shallots