OCTOPUS WITH GRAPEFRUIT & CITRUS MAYO - Cuisine Magazine - From New Zealand to the World
Experience the unique flavor combination of octopus, grapefruit, and citrus mayo in this culinary masterpiece from Cuisine Magazine. Perfect for special occasions or adventurous diners.
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Cooking tools:
- Mandoline
- Food processor
- Whisk
- Steamer basket
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Stove
- Refrigerator
- Mixing bowl
- Colander
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
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
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