Sour Cherry Braised Octopus Recipe
Chef Daniele Usai infuses his octopus recipe with plenty of flavour by using a braising liquid of sharp sour cherry juice and fragrant fennel, hibiscus and cardamom.
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Cooking tools:
- Freezer
- Dutch oven
- Pot
Ingredients
- 1 octopus
- 200ml of cherry juice, sour
- 2 sprigs of wild fennel
- 6 hibiscus flowers
- 6 cardamom pods
- olive oil
- 1 bunch of rosemary, chopped
- 20g of wood chips, from a whiskey barrel
- 80g of sour cream
- 16 cherries, in brandy
- purple radish cress, to garnish
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