Octopus Carpaccio with Kombu Chilli Dressing & Lemons from the Garden

Name: Octopus Carpaccio with Kombu Chilli Dressing & Lemons from the Garden
Yield: Serves 4
Cuisine: British
Ingredients: 125 ml (½ cup) lemon extra virgin olive oil; Sea salt flakes and freshly cracked black pepper, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning; 2 kg whole octopus; 80 ml (⅓ cup) Eureka lemon gel, for serving; 4 kimm bugak crisps (Korean fried seaweed); 4 kimm bugak crisps (Korean fried seaweed); Vegetable oil, for deep-frying; Fresh confetti coriander leaves, for serving; 160 ml (⅔ cup) kombu chilli dressing; 1 tbsp Ocean trout roe

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

2 kg whole octopus
Sea salt flakes and freshly cracked black pepper, for seasoning
125 ml (

Oceania
Europe
Australian
Australia
United Kingdom
Sydney
Dinner
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Begin with preparing the octopus. Place the octopus in a cryovac bag. Season with salt and pepper. Add 80ml (⅓ cup) lemon oil and tightly seal the bag. Bring a large saucepan of water over medium heat to 85°C on a cook’s thermometer. Add the bag to the water. Cook for 2½ hours. Drain the octopus. Cut off the head and discard. Cut the tentacles into quarters through the m