cookOctopus with Fennel Purée and Charred Sourdough and Leek Bread Salad

From: bonappetit.com

OCTOPUS
5-6 pound octopus
Kosher salt, freshly ground pepper
2 cups Sherry
Finely grated zest and juice of 1 orange
1 fresno chile, halved
1 sprig fresh rosemary
FENNEL PURÉE
1 tablespoon olive oil
1 fennel bulb, finely chopped
1 shallot, finely chopped
3/4 cup heavy cream
BREAD SALAD AND ASSEMBLY
2 large leeks, white and light green parts only, quartered lengthwise
5 tablespoons olive oil, plus more for drizzling
4 1” thick slices sourdough bread
Kosher salt, freshly ground pepper
1 garlic clove, halved
2 tablespoons sherry vinegar
1 tablespoon chopped fresh chervil or basil, plus whole leaves and tender stems for serving
1 tablespoon chopped fresh mint
1 anchovy, finely chopped
8 leaves Treviso or radicchio, leaves separated

OCTOPUS

Season octopus with salt and pepper. Place on a rimmed baking sheet and refrigerate overnight. Cook octopus in a large pot of boiling salted water for 30 seconds. Transfer to an ice bath to cool; drain.

Heat oven to 275°. Combine octopus, Sherry, chile, rosemary, thyme orange zest, and juice in a Dutch oven. Cover tightly with lid or foil and bake until tender, about 2 hours; let cool.

FENNEL PURÉE

Heat oil in a medium saucepan over medium high heat. Add fennel and shallot, season with salt and pepper, and cook, stirring often, until vegetables are beginning to soften, about 5 minutes. Add cream, bring to a simmer, and cook, covered, stirring occasionally, until vegetables are very tender, 8-10 minutes. Strain vegetables, reserving cream. Place vegetables in a food processor and puree until smooth, adding reserved cream if necessary to loosen puree (it should be the consistency of very loose mashed potatoes).

BREAD SALAD AND ASSEMBLY

Prepare grill for medium-high heat. Toss leeks with 1 Tbsp. oil and season with salt and pepper. Drizzle bread with 1 Tbsp. oil and season with salt and pepper. Grill bread until charred on both sides, about 2 minutes. Rub bread with garlic and tear into bite-size pieces. Grill leeks, turning occasionally, until charred and tender, 5-7 minutes; let cool, then finely chop. Whisk together vinegar, chervil, mint, anchovy, and remaining 2 Tbsp. oil and season with salt and pepper. Add bread and leeks and toss to combine; season with salt and pepper.

Toss octopus with remaining 1 Tbsp. oil and grill, turning occasionally, just until warmed through, about 2 minutes. Spread fennel puree on plates, top with bread salad, octopus, treviso, and chervil.

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