Octopus Crudo with Baby Potatoes Recipe

Jan 21, 2013 4:31 pm

Tender octopus over potatoes with herb aioli

octopus crudo recipe
This octopus crudo over potatoes just needs four hours of tender loving care.
 

Ready for a simple octopus recipe with emphasis on easy-to-make sauces? Grab the nearest fresh cephalopod and try this dish from  NYC trattoria and crudo bar Isola, by executive chef Victor LaPlaca.

The hardest part of making this recipe is waiting for the octopus to cook. The great thing is, you're under no obligation to hang out while that's happening. Roast the tomatoes for the tomato jam ahead of time (like maybe while you're waiting four hours for your octopus to tenderize) and focus on presentation for a first course that will truly impress your dinner guests.

Servings: 6 to 8

Ingredients

For the octopus
1 large octopus
1/2 cup each carrots, celery and onions (finely diced)
1 bay leaf
1 bunch thyme
1 cup extra-virgin olive oil
1 cup balsamic vinegar
1 cup fish sauce
4 cloves garlic
For the potatoes
1 quart baby potatoes (about 1 1/2 pounds)
For the tomato jam
1/2 quart roasted tomatoes
1 tablespoon parsley, chopped
1/2 tablespoon chives, chopped
1 tablespoon Sriracha
juice and zest of one lemon
1/4 cup extra virgin olive oil
1/4 tablespoon mint, chopped
1/8 cup agave nectar
Salt and pepper, to taste
For the herb aioli
1 cup mayonnaise
1 tablespoon yuzu juice
2 cloves garlic, chopped
1 teaspoon chives, chopped
1 teaspoon parsley, chopped
1/2 tablespoon lemon juice
Salt and pepper, to taste
Directions: 
  1. Remove head from octopus. Separate tentacles. Place everything in a pot. Simmer over very, very low flame for 4 hours. Add water if needed to cover octopus
  2. Boil enough heavily salted water to cover potatoes. Add potatoes once water starts to boil and boil until cooked through, then drain and let air-dry.
  3. In a large mixing bowl, combine all ingredients for tomato jam. Taste for salt and pepper and set aside.
  4. In another mixing bowl, combine all ingredients for herb aioli. Taste for salt and pepper and set aside.

To assemble: On a plate spread the herb aioli in a thin layer. Press down on the potatoes one at a time. Just barely squashing them. Slice octopus thin and drape over the potato. Garnish each potato with octopus with a small amount of tomato jam.

More fancy fish recipes on Food Republic:

Level of Difficulty: 
Moderate
Prep Time: 
1 hour 30 minutes
Cooking Time: 
4 hours 15 minutes
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