|blog | forum | post condo listings FREE|
April 11, 2012
Octopus with potato, wilted escarole, mint, lemon and chili
By: Christopher Palik, Executive Chef – L-EAT Group
(PAESE Ristorantes, L-EAT EXPRESS, L-EAT CATERING) - Toronto
Makes 4 appetizer size portions
Ingredients for the Octopus and the warm potatoes
2 x 2lb Octopus previously frozen and thawed
For the warm potato
1 large yukon gold potato
In a sauce pot big enough to hold the octopus, place all the vegetables, bay leaves, peppercorns, red wine vinegar and the wine cork. Fill with cold water until the octopus is covered. Place on a low heat and gently bring to a simmer. Cook until a paring knife inserted into thickest part of the octopus slides in gently, 2 to 3 hours. Remove the pot from the heat and allow the octopus to cool in the poaching liquid.
An hour before serving, in a small sauce pan cook the yukon gold potato with the skin on until a paring knife inserted comes out easily. When the potato is cooked remove from the water and allow to cool. Just before serving peel off the skin and cut into large slices.
250 ml of a good quality mayonnaise
Zest the lemons into a small mixing bowl. Juice the reserved lemons and add one tbsp of the juice to the mixing bowl, save the rest of the juice. The rest of the lemon juice can be used for the lemon and chili dressing. Add the mayonnaise and the salt to the mixing bowl and stir to combine.
Lemon and chili dressing
250 ml of fresh squeezed lemon juice
Warm the honey gently in a microwave until runny. Place all the ingredients including the honey in a tight sealing jar and shake well. Put aside until ready to use.
½ head of escarole, separated into leaves, washed and dried
In a frying pan, heat the olive oil. When the oil is hot add the capers. Be careful as the capers will sputter in the hot oil. Fry the capers until they are crispy. With a slotted spoon remove the capers from the pan and place on a paper towel to dry. Add the escarole to the reserved oil and while gently turning fry the leaves until they wilt. Remove the frying pan from the heat and place the escarole leaves on a paper towel to absorb any excess oil.
Remove the octopus from the warm poaching liquid. Cut the tentacles and heads into large pieces and toss with a bit of the lemon chili dressing and a pinch of salt. On 4 dinner plates place a large dollop of the lemon mayonnaise. Divide the escarole and potato slices evenly between the plates. Place a mound of octopus on each of the 4 plates, scatter over the fried capers and mint. Shake the lemon and chili dressing and generously drizzle over each plate.
Other Recipes from PAESE: