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Potato,Turnip, and Octopus Stew

Date Added: Mar 31, 2010 Fusion Appetizers
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Prep Time

40 mins

Cook Time

40 mins

Ready In

1 hrs 20 mins

Serving

2

*to adjust serving size click on "serving box".

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  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 bouillonsimmer 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

    Court Bouillon

    Ingredients

  • 1 Pinch Coriander
  • 6 Each Peppercorns
  • 2 Each Bay Leaf
  • 1 Each Thyme Sprig
  • 1 Each Garlic Clove
  • 2 Each Fresh Ginger, 1/4" slices
  • 1 Each Shallot, roughly chopped
  • 1 Each Lemon Grass, 4" piece, chopped
  • 1 Quart(s) Red Wine
  • 1 Cup(s) Red Wine Vinegar
  • 1 Quart(s) Water
  • Directions

    1. Add all ingredients to a pot and bring to a simmer

    Fingerling Potatoes

    Ingredients

  • 2 Each Fingerling Potatoes
  • 1 Table Spoon(s) Fresh Thyme, chopped
  • 1 Each Garlic Clove, minced
  • 6 Each Peppercorns
  • Directions

    1. Blanch the fingerling potatoes in boiling water with garlic, thyme and peppercorns until just under done
    2. Let cool for a minute then peel while warm
    3. Slice into 1/4" disks

    Lemon Grass Broth

    Ingredients

  • 1 Each Lemon Grass Stalk, 1/2 inch of base
  • 1 1/2 Quart(s) Water
  • Directions

    1. Beat then slice the lemon grass
    2. Cover with water
    3. Simmer for 30 minutes
    4. Strain and reserve broth

    Crispy Shallots

    Ingredients

  • 1 Each Shallot, thinly sliced
  • As Needed Flour (for dredging)
  • As Needed Oil (for frying)
  • Directions

    1. Heat oil to 350 degrees
    2. Dredge shallots in flour
    3. Place shallots in oil and fry until golden brown
    4. Remove shallots from oil and drain on a paper towel to remove excess oil

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