(Spiced Octopus leg with Lemon Potato, Radish, Bottarga Mayonnaise) Inspired by the Sicilian octopus and potato cold salad, this rework of the classic salad dish showcases the light and creamy flavours of bottarga mayonnaise, complementing the charred, crunchy octopus leg. Serves 1 Prep time 2 hours Cook time 40 minutes
bottarga mayonnaise 10g bottarga powder hot water
70g mayonnaise ½ lemon
» Juice lemon through a strainer into a large measuring cup. Set aside.
» In a pot, soften the bottarga powder in hot water, and then mix it with mayonnaise and lemon juice.
spiced octopus leg 5g fennel seeds 2g sweet paparika 4g dried chillies 3g black peppercorn 1 large octopus leg 100g potatoes 1 lemon zest a pinch of sweet paprika powder a handful of fresh Italian parsley leaves extra virgin olive oil
1 clove of garlic, crushed
» Mix fennel seeds, sweet paparika, dried chillies and black peppercorn in a food processor and grind them together.
» Set octopus in a large pot with enough water cover and bring the water to a simmer. Cook the leg for 45 minutes.
» In another pot, boil the potatoes until soft and then crushed it with a fork.
» Mix lemon zest, juice, paprika powder and parsley leaves with the crushed potatoes. » In a small pan, heat extra virgin olive oil and garlic, followed by octopus leg and mixed dried spices. Pan-sear for five minutes.
assembly pickled white and red radish, diced » Assemble according to photos or as desired.