GRILLED OCTOPUS WITH GINGER MISO BUTTER AND LEMONGRASS SAUCE BY CHEF JOSE MENDIN
Yield
4
servingsIngredients
- GRILLED OCTOPUS
1 each 4-5 tentacles Spanish octopus (6/8 size)
1 tablespoon Duck fat
1 tablespoon Garlic, sliced
2 each Shallots, sliced
LEMONGRASS SAUCE15 each Garlic cloves
1 piece Ginger
2 pounds Tom yum paste
1 quart Lemon juice, strained
1 quart Lime juice, strained
½ cup Kikkoman Soy Sauce
½ cup Canola oil
GINGER MISO BUTTER1 quart Miso
1 quart Clarified butter
½ cup Yuzu
1 ½ ounces Ginger, grated
GARNISHAs needed Chives, snipped
As needed Sea salt
As needed Key lime
As needed Garlic chips
Directions
- TO MAKE GRILLED OCTOPUS
- Set up sous vide runner in large plastic container. Add hot water (180°F). Turn sous vide to 176°F. Place octopus, duck fat, garlic and shallots in vacuum bag. Once desired temperature is reached, place octopus bag inside hot water and cook for 7-8 hours, or until tender. Once finished, place octopus in a prepared ice bath to cool immediately.
- TO MAKE LEMONGRASS SAUCE
- Pulverize garlic and ginger in mortar or Japanese grinder. Place ginger, garlic, tom yum paste, lemon and lime juice and soy sauce in blender. Blend, adding oil slowly to emulsify.
- TO MAKE GINGER MISO BUTTER
- Blend together miso, clarified butter, yuzu and ginger.
- TO ASSEMBLE
- Fry octopus tentacle to achieve a crispy skin then grill. Brush with ginger Miso Butter. Slice and plate. Dress with Lemongrass Sauce. Top with chives, sea salt, key lime and garlic chips.
