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Marinated Baby Octopus |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 09 August 2013 at 00:45 |
I posted this wonderful seafood salad as part of the progressive dinner for August 15:
This refreshing seafood salad, adapted from Gerald Hirigoyen’s version, as found in his book, “Pintxos,” is, IMO, a perfect summer starter. If you can’t find octopus, you can substitute large shrimp or prawns. Just be careful not to overcook them; and leave them in the marinade no longer than one hour. Marinated Baby Octopus with Tomato & Fennel Salad 1 1/2 lbs baby octopus 1 med onion, quartered 1 large celery stalk, cut in 2” pieces Juice of a large lemon For the vinaigrette: 2 tsp Pernod ½ cup tarragon or Sherry vinegar (preferred) 1 garlic clove, minced 1 shallot, minced 1/3 cup extra virgin olive oil Salt and pepper to taste For the salad: 1 ripe tomato, cored, halved through the equator & cut in wedges 1 fennel bulb, halved lengthwise and thinly sliced crosswise ¼ cup flat leaf parsley leaves Leaves from two sprigs tarragon Put octopus in a large saucepan and add the onion, celery, garlic, lemon juice and enough water to cover by 2 inches. Bring to a boil over high heat, decrease heat to maintain a simmer, partially cover, and cook until octopus is tender, about 45 minutes. Drain octopus and halve lengthwise. Remove and discard any beaks or brain matter. Spread on a rimmed baking sheet. In a small bowl whisk together the pernod, vinegar, garlic, shallot, olive oil, salt and pepper. Pour the vinaigrette over the octopus, cover loosely, and refrigerate for at least 1 hour or up to six hours. Transfer marinated octopus to a bowl, add the tomato, fennel, parsley and tarragon, and toss to mix. Discard the marinade. Season the salad with salt and pepper to taste. These quantities make enough salad for six to eight servings as a First Course |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Truly a lovely salad Brook, surely a modern dish hailing from a upscale trendy restaurant ... it is a wonderful take on Octopus and I am sure quite delicious with its triology of French, Galician and Italian ingredients.
Have a lovely summer. MCMD. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Looks good, Brook - I have absolutely no access to octopus, and have only tried it once (over-cooked and rubbery in Chinese food). It was a little weird, but interesting, and I'd like to try it again in a European or Mediterranean setting. I can imagine this on a plate, and it must surely be impressive!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I have to get my octopus frozen, Ron. Which is second best, but better then none.
Try this dish with shrimp and see what you think. |
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