Delicious melt in the mouth pan fried fresh octopus on an onion soubise and drizzled with a punchy anchovy dressing.

GALICIAN OCTOPUS, ONION SOUBISE, ORTIZ ANCHOVY DRESSING

Prep Time 15 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

For the octopus:

  • 4 octopus tentacles steamed
  • 20 mls rapeseed oil
  • 20 gms butter

For the soubise:

  • 100 gms butter
  • 250 gms onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 20 mls rice wine vinegar

For the dressing:

  • 1 shallot, finely diced
  • 1 red chilli, finely diced
  • 1 clove garlic, finely diced
  • 1 small tin Ortizanchovy fillets
  • 100 mls extra virgin rapeseed oil*

Instructions
 

  • Steam the octopus tentacles until tender (about 45 minutes-1 hour depending on the size) or buy them direct from Fish Union fully prepared with no steaming required!

For the onionsoubise:

  • Dice the onions and garlic
  • Melt the butter in a heavy bottomed saucepan, add the onions and garlic and cook slowly, cooking without colour.
  • When they are cooked, increase the heat and this will begin to caramelise the natural sugar in the onions.
  • When the onions are a deep brown colour (but not burnt….), add the rice wine vinegar and reduce.
  • Allow to cool for 5 minutes and then blend until smooth.
  • Tip: You can savetime and make this a day or two in advance.

For the dressing:

  • Add the shallots, chilli & garlic to a heavy bottomed saucepan and cover with the rapeseed oil, confit slowly over a low heat until cooked.
  • Remove from the heatand allow to cool.
  • Tip: As with the soubise, this dressing can be made well in advance to save you some time.

To serve:

  • On a medium heat fry the octopus in a small amount of rapeseed oil, with a knob of butter for richness.
  • Warm the soubise in a saucepan.
  • Chop the anchovies and add to the dressing.
  • Spoon the soubise between four plates, top with the octopus and finish with the dressing. Enjoy!

Notes

*Olive oil can be used but this can sometimes take over the flavours of the dish. We use Rapeseed oil because it is flavour neutral, so allows the flavours on the plate to do the talking.
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