Marinated Fremantle octopus

Name: Marinated Fremantle octopus
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; 500g grapeseed oil; 300g blanched chives; 2 hardboiled egg yolks, boiled for 9 minutes; 20g Dijon mustard; 65ml lemon juice; 75g avocado; 0.5g xanthan gum; 25g kombu, sliced into small strips approximately 10cm in length; 1L distilled water; 250g smoked eel, trimmings; 2 hardboiled egg white; 50g honey; 0.3g saffron; 2 yellow endives; 90g lemon juice; Zest of 2 lemons; 4g salt; 125g grapeseed oil; 200g red wine vinegar; 400g honey

www.four-magazine.com

Try this recipe from Award-winning chef Julien Royer, the 2-Michelin starred chef of Odette, located in the iconic National Gallery Singapore.

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View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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