FOOD + DRINK
RICHARD KIRKWOOD CONT .
Richard ’ s Galician Octopus with Onion Soubise and Ortiz Anchovy Dressing
Serves : 4 Prep time : 15 minutes Cook time : 45 minutes - 1 hour
Ingredients :
For the octopus :
• 4 octopus tentacles steamed
• 20ml rapeseed oil
• 20g butter
For the soubise :
• 100g butter
• 250g onion , thinly sliced
• 2 cloves garlic , thinly sliced
• 20ml rice wine vinegar
For the dressing :
• 1 shallot , finely diced
• 1 red chilli , finely diced
• 1 clove garlic , finely diced
• 1 small tin Ortiz anchovy fillets
• 100ml extra virgin rapeseed oil *
Method :
Steam the octopus tentacles until tender ( about 45 minutes- 1 hour depending on the size ) or buy them direct from Fish Union fully prepared with no steaming required !
For the onion soubise : 1 . Dice the onions and garlic . . 2 . Melt the butter in a heavy bottomed saucepan , add the onions and garlic and cook slowly , cooking without colour .
3 . When they are cooked , increase the heat and this will begin to caramelise the natural sugar in the onions .
4 . When the onions are a deep brown colour ( but not burnt …) add the rice wine vinegar and reduce .
5 . Allow to cool for 5 minutes and then blend until smooth .
TOP TIP : You can save time and make this a day or two in advance .
For the dressing : 1 . Add the shallots , chilli and garlic to a heavy bottomed saucepan and cover with the rapeseed oil , confit slowly over a low heat until cooked .
2 . Remove from the heat and allow to cool .
TOP TIP : As with the soubise , this dressing can be made well in advance to save you some time .
To serve : 1 . On a medium heat , fry the octopus in a small amount of rapeseed oil , with a knob of butter for richness .
2 . Warm the soubise in a saucepan . 3 . Chop the anchovies and add to the dressing .
4 . Spoon the soubise between four plates , top with the octopus and finish with the dressing .
Enjoy !
* Olive oil can be used but this can sometimes take over the flavours of the dish . We use rapeseed oil because it is flavour neutral , so allows the flavours on the plate to do the talking .
70