Name: Citrus and pepper sauce, seafood selection from the fire
Yield: Serves 8 main course portions
Ingredients: 640 g seabass fillets – scaled; 2 bay leaves; 8 fresh courgette flowers – to finish – 1 per serving; Maldon sea salt flakes; 120 g fennel bulbs; lemon – for squeezing; 800 g whole mussels; 10 g rosemary; 10 g thyme; 4 g ground black pepper; lime – the zest; 2 g cumin seeds; 7 g salt; 800 ml citrus and red pepper sauce – 100 ml per serving; ice water; olive oil; 500 g octopus – cleaned; 4 g coriander seeds; 4 courgettes – about 240 g; 50 ml white wine – optional; 16 black lime slices; 8 slices Evan’s focaccia – grilled – 1 slice per serving; salt and pepper; 20 ml olive oil; 8 large tiger prawns; butter – melted

Preparation info

Serves 8
main course portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

Another great recipe from Armando, the soldier. Remember that you should always serve seafood as soon as it’s cooked.

Ingredients

Octopus

500 g octopus – cleaned
7 g salt
4 g<

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 bag from the water and