Citrus and pepper sauce, seafood selection from the fire

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

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<

Fish course
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 bag from the water and