Grilled octopus with fennel, caramelised lemon and salsa cruda
If you haven't had octopus before, we can't think of a better dish to introduce you to its delicious flavour and meaty texture. The tentacles are grilled until crisp and lightly charred, served with the fresh anise hit of fennel and dressed with a simple combination of shallots and herbs in oil and vinegar. The caramelised lemon wedge finishes things off with a smoky sweetness.
Ingredients
Metric
Imperial
- 1 small octopus, defrosted if frozen
- 1 fennel, large, quartered and root trimmed
- olive oil, for cooking
- 1 tsp fennel seeds
- 150ml of moscatel vinegar
- 1 banana shallot, large, finely chopped
- 1/2 bunch of flat-leaf parsley, finely chopped
- 1/2 bunch of dill, finely chopped
- 50ml of extra virgin olive oil
- 1 lemon, topped and tailed, cut into 4 equal circles
- sea salt
- freshly ground black pepper
Method
- 1 small octopus, defrosted if frozen
- 1 fennel, large, quartered and root trimmed
- olive oil, for cooking
- 1 tsp fennel seeds
- 50ml of moscatel vinegar
- sea salt
- freshly ground black pepper
- 1 banana shallot, large, finely chopped
- 1/2 bunch of flat-leaf parsley, finely chopped
- 1/2 bunch of dill, finely chopped
- 50ml of extra virgin olive oil
- 100ml of moscatel vinegar
- 1 lemon, topped and tailed, cut into 4 equal circles
Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.
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