Charred Octopus with lime yogurt, tomato confit and finger lime - | WBTV Charlotte

Charred Octopus with lime yogurt, tomato confit and finger lime caviar

(WBTV) -

Charred Octopus with lime yogurt, tomato confit and finger lime caviar by Chef Jamie Lynch.
 
For the octopus:

  • 1 ea 4-5 # Spanish octopus
  • 3 Tbsp olive oil
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 2 tsp coriander seed
  • 2 tsp smoked paprika
  • 1 qt red wine
  • .5 cups red wine vinegar

Method:

Clean the octopus by cutting off each tentacles from the body and rinsing well under cold water. 

Place all of the ingredients into a sauce pot and on high heat bring the octopus to a simmer. Reduce the heat to a slight simmer and set a timer for 1 hour and 20 minutes. Remove the octopus and let stand for 15 minutes.

  • 2 Tbsp sambal
  • 4 Tbsp greek yogurt seasoned with lime juice
  • 2 ea finger limes
  • 2 Tbsp Cold pressed olive oil
  • 18 strips of confit tomato or sun dried

To Finish:

Toss the octopus in sambal and season with salt and pepper. Char the octopus on the grill or in a hot saute pan with a couple drops of oil. cook for 3-minutes and char on the other side.

Make a swoosh with the lime yogurt on one side of your plate. Place the octopus on top of the yogurt.

Drizzle each octopus with a little bit of the olive oil. Place 3 pieces  of tomato confit and a few pearls of finger limes on each octopus. 

Garnish with some micro cilantro and or minced chives.

Copyright 2016 WBTV. All rights reserved.

Powered by Frankly