Citrus Braised Octopus
Prep Time4 Hours. Makes 16 Orders.
- 16 Orders Octopus Arms
- 1 ea Octopus
- 1.5 Cups Olive Oil
- 1/2 Cup Lemon Juice
- 3/4 Cup Orange Juice
- 5 ea Garlic Gloves
- 1 ea Onions (Peeled and Large Dice)
- 4 ea Sprigs Thyme
- 2 ea Bay Leaves
- 1/2 tsp Black Pepper
- 1 tsp Sea Salt
- 10-12 Orders Smoked Tomato Aioli
- 4 ea Egg Yolks
- 1/4 Cup Lemon Juice
- 1/4 Cup Roasted Garlic
- 2 ea Garlic Cloves (Raw)
- 2 Tbsp Tomato Paste
- 2 tsp Smoked Paprika
- 1 tsp Dijon Mustard
- 1/4 tsp Salt
- 1 Cup Olive Oil
- 10 Orders Fingerling Potatoes
- 20 ea Fingerling Potatoes
- 1/4 Cup Salt
- 1/2 Cup Sugar
- 1 Gallon Cold Water
- 1/6th Pan Candied Lemon Peel
- 25 ea Lemons (Stage 1)
- 2 Cups Sugar (Stage 2)
- 1.5 Cups Water (Stage 2)
- 1/2 Cup Sugar (Stage 3)
- 1/2 Cup Sugar (Stage 4)
Step 1: prep octopus, cut apart legs from body, trim excess skin, place the tentacles into 2 inch deep pan that allows the tentacles to lay straight. This will help the end product once the octopus is cooked.
Step 2: Combine olive oil, lemon, orange, garlic, onion, thyme, bay leaves, pepper, and salt; add it to the pan.
Step 3: Cover octopus with parchment paper, wrap pan with foil (tightly). Then place in 325 oven for 3 hours or until tender and easy to cut through. Once cooked pull from oven and allow to set in the pan for an additional half hour. This will help with retaining the appearance of the octopus.
Step 4: Remove octopus from pan and cool on tray.
Smoked Tomato Aioli
Step 1: Combine all ingredients, with the exception of the oil, in a food processor, blend till smooth.
Step 2: Slowly add the oil as the food processor blends, make an emulsification with this method.
Step 1: Combine Potatoes, water, sugar, and salt in a sauce pot
Step 2: Bring pot to a boil over high heat. Once boiling, cook for 10 minutes and check for a fully tender potato, if there is still a firm/tough center allow 5 more minutes to the cooking process.
Step 3: Remove potatoes from water place on sheet tray and allow to cool. Then once cooled slice each potato in half lengthwise. The cut side will later be seared.
Candied Lemon Peel
Step 1: Peel lemons (from stage 1) using flat blade peeler. Return the peeled lemons to the bistro side for juicing. Take the flat lemon rind peels and julienne them as fine as possible creating long thin strips.
Step 2: Place all stage 2 in heavy bottom pot and bring to a boil. Add the lemon strips and stir. Boil for 20 minutes stirring occasionally
Step 3: Add in the stage 3 sugar and mix. Boil for an additional 5 minutes.
Step 4: Strain the lemon through fine mesh strainer. Take the candied lemon and place in bowl, then toss with final amount of sugar from stage 4.
Combine fingerling potatoes and cooked octopus arms on a dish. Drizzle with smoked tomato aioli and top with candied lemon peels and garnish. Serve hot.
This recipe is from Jacob Johnson, executive chef at San Chez Bistro in Grand Rapids, Michigan.