Oysters with mignonette, followed by octopus with pink fir apples, asparagus, roasted fennel and kalettes.
Oysters with mignonette, followed by octopus with pink fir apples, asparagus, roasted fennel and kalettes.
by Spichus
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Spichus
Tentacles removed, the bodies have been frozen for future use. Tentacles were then boiled for about an hour. After 40 minutes I intermittently took one out the pot and took a small slice off an end until it was soft. Drained and set aside.
Whilst doing this, the fennel was roasted. Covered in oil and seasoned, nice and simple. Fennel has enough flavour and a strong one that frankly stands out alone, doesn’t need anything adding.
Pink firs are homegrown, they were initially boiled, with the asparagus steamed above. In a skillet on high, I heated oil and fried some shallots and garlic with chopped thin slices of chorizo which crisped up and pan fried the potatoes a little further to enrich them.
Set aside, I then pan fried the octopus tentacles with just salt and pepper.
Serving this all up I put the kalettes in the oven, they only need five minutes, and roasted them whilst browning the steamed asparagus in the same pan as the octopus was in and a couple lemon wedges which caramelised somewhat.
Served with a vinaigrette of hemp seed oil, cider vinegar, mustard and a little honey.
The oysters (not shown) were served with a mignonette of minced raw shallot with tarragon vinegar (homemade, steeped tarragon leaves in sauvignon blanc vinegar) and smoked salt.
We had an experiment with one, a margarita oyster, with lime juice and a drop of tequila. I never expected it to work but by god, it is really good. Like, *really* good.
1 Comment
Tentacles removed, the bodies have been frozen for future use. Tentacles were then boiled for about an hour. After 40 minutes I intermittently took one out the pot and took a small slice off an end until it was soft. Drained and set aside.
Whilst doing this, the fennel was roasted. Covered in oil and seasoned, nice and simple. Fennel has enough flavour and a strong one that frankly stands out alone, doesn’t need anything adding.
Pink firs are homegrown, they were initially boiled, with the asparagus steamed above. In a skillet on high, I heated oil and fried some shallots and garlic with chopped thin slices of chorizo which crisped up and pan fried the potatoes a little further to enrich them.
Set aside, I then pan fried the octopus tentacles with just salt and pepper.
Serving this all up I put the kalettes in the oven, they only need five minutes, and roasted them whilst browning the steamed asparagus in the same pan as the octopus was in and a couple lemon wedges which caramelised somewhat.
Served with a vinaigrette of hemp seed oil, cider vinegar, mustard and a little honey.
The oysters (not shown) were served with a mignonette of minced raw shallot with tarragon vinegar (homemade, steeped tarragon leaves in sauvignon blanc vinegar) and smoked salt.
We had an experiment with one, a margarita oyster, with lime juice and a drop of tequila. I never expected it to work but by god, it is really good. Like, *really* good.