Grilled Octopus, Crispy Potatoes and Carrot Soubise
Ingredients
For the Soubise...
- 2 tbsp butter
- 1 onion diced
- 5 large carrots diced
- 1 cup chicken broth
- 2 cloves garlic grated
- 1 tsp ginger grated
- 1 cup heavy cream
For Pickled Shallots...
- 2 shallots thinly sliced
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1/2 tsp salt
For the Crispy Potatoes...
- 7-8 small white potatoes thinly sliced
- salt
- oil for frying
For the Grilled Octopus...
- 1 cup olive oil
- 1 lb octopus tentacles steamed or braised
- trout roe for garnish
- micro greens for garnish
Instructions
For the Soubise...
- In a deep skillet or saucepan, heat butter over medium-low heat. Add onions and cook for 2 minutes. Add carrots and continue to cook for another 5-7 minutes. Add in chicken broth, garlic, and ginger. Simmer for 10 minutes.
- Stir in heavy cream. Cook for another 2-3 minutes. Let cool and puree in a blender. Can be made up to 3 days ahead if stored chilled.
For Pickled Shallots...
- In a small saucepan, mix together vinegar and water. Over medium heat, add sugar and stir until dissolved. Add shallots and chill for at least 1 hour.
For the Crispy Potatoes...
- In a heavy bottom pot, heat oil to 350 degrees Fry potatoes for 4-6 minutes. Remove with a slotted spoon and salt immediately.
For the Grilled Octopus...
- Marinate the octopus in olive oil for 30 minutes. Meanwhile, heat the campfire or grill to medium-high heat.
- Cook octopus on the grill for 5 minutes a side. Season if needed. Let cool slightly and slice. Serve with carrot soubise sauce and pickled shallot. Garnish with trout roe and micro greens.
Notes
Recipe serves 12-16 people as an appetizer or 4 people as a main dish.