Octopus, seaweed Anna potato, smoked tomato sauce, anchovy custard

Name: Octopus, seaweed Anna potato, smoked tomato sauce, anchovy custard
Yield: Serves 8 starter portions
Ingredients: lemons – for squeezing; 16 crispy tomato skin petals – 2 per serving; 200 g tomato flesh – weight after seeds and skin removed; 50 ml olive oil; salt; 500 g octopus (cleaned); 640 g seaweed Anna potato – 80 g per serving; 10 g rosemary; 4 g ground black pepper; 10 g thyme; nori powder – to garnish; 7 g salt; 2 bay leaves; 24 dots (48 g) anchovy custard – 3 per serving; 4 g coriander seeds; 2 g cumin seeds; 24 pieces (32 g) pickled samphire – 3 per serving; 20 ml olive oil; ice bath – for cooling; salt – to season

Preparation info

Serves 8
starter portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

This dish is a crowd pleaser… Everyone’s favourite.

Ingredients

Octopus

500 g octopus (cleaned)
7 g salt
4 g<

Starter
Pescatarian
Gluten-free
Sous vide

Method

Place the cleaned octopus in a vacuum bag with the other ingredients. Vacuum seal and place in a sous vide at 77°C for 5 hours. Alternatively, place the bag in a pot of water and simmer for 4 hours. Once cooked, remove the vacuum-sealed octopus