OCTOPUS WITH GRAPEFRUIT & CITRUS MAYO - Cuisine Magazine - From New Zealand to the World

Ingredients

• 100g table salt
• 1 litre water (for brine) plus 1 litre (for steaming)
• 1 small fresh or defrosted octopus (approx 1kg, head removed)
• 1 fennel bulb, stems sliced (set the bulb aside for the salad)
• ½ onion, roughly sliced
• ½ stalk celery, roughly sliced
• 1 teaspoon fennel seeds, lightly toasted
• ½ lemon, sliced
• 2 sprigs thyme
• 1 bayleaf
• 3 egg yolks
• zest and juice of 2 limes
• zest and juice of 1 pink grapefruit/pomelo
• zest and juice of 2 lemons
• 1 tablespoon Dijon mustard
• hot sauce (Huffmans, Kaitaia Fire, Tabasco) to taste
• pinch cayenne pepper
• 250ml extra virgin olive oil
• 200ml canola oil
• 1-2 grapefruit extra for salad