Marinated Fremantle octopus
Try this recipe from Award-winning chef Julien Royer, the 2-Michelin starred chef of Odette, located in the iconic National Gallery Singapore.
Ingredients
- 5g garlic, sliced thinly
- 80g shallot, sliced thinly
- 8g salt
- 100g white balsamic vinegar
- 250g white wine
- 250g water
- 45g tarragon, picked and washed
- 45g chervil, picked and washed
- Zest of 1 lemon (10g)
- 1kg octopus
- 160g chive oil
More Like This
Marinated Fremantle Octopus with Gazpacho - Fremantle Octopus
fremantleoctopus.com.au
Marinated Fremantle Octopus Salad with Parsley Pesto - Fremantle Octopus
fremantleoctopus.com.au
Fremantle Octopus with Hummus - Fremantle Octopus
fremantleoctopus.com.au
Okonomiyaki-Style Red Hot Fremantle Octopus - Fremantle Octopus
fremantleoctopus.com.au
Fremantle Octopus Ceviche - Fremantle Octopus
fremantleoctopus.com.au
Fremantle Octopus Kimchi Salad - Fremantle Octopus
fremantleoctopus.com.au
Fremantle Octopus with Red Wine Reduction - Fremantle Octopus
fremantleoctopus.com.au
Fremantle Octopus Niçoise Salad - Fremantle Octopus
fremantleoctopus.com.au