Octopus Salad with Citrus and Oyster Vinaigrette
⏳ Time
4 hours
🥕 Ingredients
20
🍽️ Servings
8
Description
Octopus salad with citrus and oyster vinaigrette.
Ingredients
- Octopus - 2 pieces
- Onion - 1 head
- Garlic - 1 head
- Carrot - 3.5 oz
- Fennel - 8.8 oz
- Celery salt - 8.8 oz
- Olive Oil - 3 fl oz
- Ground coriander - a pinch
- Star anise - 1 piece
- Clove - 1 piece
- Canned Crabs - 4 pieces
- Chicken Egg - 4 pieces
- Lemon - ½ pieces
- Squid Ink Pasta - to taste
- Vegetable Oil - 12 fl oz
- Oranges - 1 piece
- Scallions - 3.5 oz
- Gelatin - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a large pot, pour in olive oil and add 100 g each of onion, garlic, carrot, celery, and fennel. Cut the vegetables into large pieces to prevent them from becoming mushy. Do not separate the garlic into cloves; simply cut the bulb in half and place it in the pot. Add salt, stir, and then add coriander, cloves, and star anise. Mix well, reduce the heat, and let it sit for five minutes.
Step 2
Take two octopuses. Octopuses are the most important ingredient. Portuguese octopuses are the best choice. They are large, tender, and don't require a lot of expense. Cut off the heads of the octopuses and discard them. The heads are usually used, but in this dish, only the long tentacles are needed.
Step 3
Increase the heat under the pot, add the octopuses, and pour in enough water to cover the vegetables and octopuses. Once the mixture comes to a boil, remove the pot from the heat, and place a piece of paper with a hole in the center on top, like a lid. This will prevent the octopus from drying out. Then, place the pot in the oven for an hour and a half at 275°F. During this time, prepare the dressing and vinaigrette sauce.
Step 4
To prepare the dressing, you can use any oil that has a mild flavor, such as canola oil or grapeseed oil. Take four egg yolks, four oysters, the juice of half a lemon, salt (to taste), pepper (to taste), and squid ink. The squid ink is optional: if you have it, add it; if not, you can prepare it without the ink.
Step 5
Place all these ingredients in a blender and blend until creamy. Gradually add the oil (350 ml) while slowly mixing the mixture. This results in a dressing — oyster mayonnaise. It may not look very appealing, but it is incredibly tasty. However, it doesn't last long, just one day.
Step 6
Now you need to prepare the citrus vinaigrette. For this, finely chop half an onion, celery, and fennel, as this enhances the flavor. Heat a skillet and pour in some olive oil. Sauté the vegetables for one minute until they are slightly crispy, not soft.
Step 7
Next, add two tablespoons of oyster juice, grate about 1 gram of orange or grapefruit zest on a fine grater, then add finely chopped green onion tops and mix everything thoroughly. The vinaigrette is ready.
Step 8
Soak the gelatin sheets in water until softened. Remove the pot with the octopuses from the oven and take out the tentacles. Measure 300 ml of the broth that the octopuses were cooked in, add salt, then the gelatin, and whisk together. Place the tentacles in the broth with gelatin for one minute, then lay them out on plastic wrap, roll them up, and tie the ends into knots. Finally, chill for two hours.
Step 9
Slice the octopuses into thin wedges, arrange them on a plate, add attractive dots of oyster dressing, drizzle the wedges with citrus vinaigrette, and garnish with herbs for a beautiful presentation.
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