Fremantle Octopus, Nduja, Fennel, Olive

Fremantle Octopus, Nduja, Fennel, Olive

The Day Before:
Olive Brine

Put all ingredients into a clean bucket. Cover with cling wrap and leave in the solution for 24 hours. Remove octopus and reserve 1 litre of the brine for cooking.

The Day Of:

Place all ingredients, as well as reserved litre of brine and octopus tentacles, in a large saucepan.

Bring to the boil and simmer for approximately 1 hour. Remove from the heat and leave for at least 60 minutes before removing the stock. Remove the octopus from the saucepan and allow to cool.

Nduja Dressing

Gently fry off the garlic, nduja and fennel seeds in half the oil on a medium heat. Add lemon juice and vinegar. Place the mix into a blender or whisk by hand until all combined. Mix the remainder of the oil and season with salt.

Mashed Potato

Peel potatoes. Boil whole in salted water. When the potatoes are cooked, strain in a colander and allow to air dry for 2 minutes.

Pass the potato through a potato ricer, then push the mix through a drum sieve. Beat in the hot milk, butter and cream until smooth and season with salt.

To Serve

Divide the octopus into five equal portions. Arrange on a plate with a spoon of mashed potato and drizzle over the nduja dressing and a side of grilled fennel.

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