Octopus with Burnt Apple, Dill & Sea Herbs

Octopus with Burnt Apple, Dill & Sea Herbs

Serves 4
Burnt Apple Vinegar

Peel and core the apples. Char over an open flame until blackened completely on the outside. Allow to cool, cut into pieces and add together with all remaining ingredients except the oil and blend until smooth. Slowly add the oil in a steady stream in the same fashion as making a mayonnaise.

Dill Oil

Blanch the dill in simmering salted water for 8 minutes. Refresh, squeeze dry and transfer to the upright blender. In the meantime, heat the vegetable oil to 80°C and pour over the dill. Blend until the oil turns green. Strain through a fine oil strainer over a bowl of ice. Store in cryovac bags until required.

Dill Vinaigrette

Combine the oil and apple cider vinegar in a bottle and shake well when required.


Separate the tentacles, place in a bowl and add the oil and sea salt. Divide into sous vide bags and seal on full. Sous vide for 3.5 hours at 85°C. Plunge into ice.

Roast the tentacles in a pan on high heat with some oil, salt and pepper. Add the butter and cook until foamy, then finish with lemon juice.

To Serve

Slice each piece of calamari into four pieces to serve. Serve with the burnt apple vinegar, picked sea herbs and dress with the dill vinaigrette.

CHEF’S TIP: The sea herbs, which are foraged locally, could be substituted with micro herbs and edible flowers as garnish.

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