Octopus With Lobster and Scallop Wontons Recipe
A delicious seafood recipe by Steven Smith, including crispy shellfish wontons and pink fir potato smothered in seaweed butter.
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Cooking tools:
- Pot
- Saucepan
- Skillet
- Food processor
- Mixing bowl
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Whisk
- Spoon
- Stove
- Freezer
- Plate
Ingredients
- 1.25kg octopus, frozen 1 day prior to cooking
- 1 sprig of thyme
- 2 bay leaves
- 500ml of brown chicken stock
- 100ml of brandy
- black pepper
- salt
- 1 lobster
- 100g of scallops
- 250ml of double cream
- 1 packet wonton wrappers
- 4 pink fir potatoes, large
- 1 sheet of nori seaweed
- 250g of salted butter
- 12 cherries, large, pitted
- 25ml of white balsamic vinegar
- 4 oyster leaves
- 50g of samphire
- 40ml of rapeseed oil
- yuzu juice
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