Grilled octopus with fennel, caramelised lemon and salsa cruda
by Ben Tish
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Ingredients
Fish & Shellfish
1 small octopus, defrosted if frozen
Spices & Dried Herbs
1 fennel, large, quartered and root trimmed
1 tsp fennel seeds
freshly ground black pepper
Oils & Vinegars
olive oil, for cooking
50ml of extra virgin olive oil
Speciality Ingredients
150ml of moscatel vinegar
Fruit & Vegetables
1 banana shallot, large, finely chopped
1 lemon, topped and tailed, cut into 4 equal circles
Salad & Fresh Herbs
1/2 bunch of flat-leaf parsley, finely chopped
1/2 bunch of dill, finely chopped
Store Cupboard
sea salt