South Australian Octopus & Agretti

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Preparation info

  • Difficulty

    Medium

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

The octopus I use are caught in the Coffin Bay area of South Australia, immediately ikijime spiked and then packed directly on ice. They are of sashimi-grade quality, which is rare for octopus of this size. Normally these small baby octopus are bycatch of trawled prawns and are not handled with such care. In this case they are deliberately caught using specialised octopus trap that has been developed by Mark Eather.

Ingredients

Octopus

  • 8 young coffin bay octopuses, approximately 1 kg (2 lb 4 oz) in total
  • 1 kg (2 lb 4 oz) clarified butter

Method

Remove the tentacles of the young octopuses, reserving the heads for another use.

Heat the clarified butter in a saucepan until it reaches 70°C (165°F). Add the octopus tentacles to the clarified butter and stir to ensure even cooking. The tentacles should curl and take no more than 1 ½ minutes to cook. Remove from the butter, drain and keep warm.

To Finish

Blanch the agretti in boiling salted water for 1 minute. Drain and dress with clarified butter and season to taste with sea salt.

Combine the octopus tentacles with the agretti, tossing well. Reheat the consommé.

To Plate

Place an even amount of octopus and agretti in each warmed serving bowl. Arrange the agretti to mirror the curl in the octopus tentacles. At the table, pour approximately 150 ml (5 fl oz) of hot umami consommé into each bowl. Serve.