OCTOPUS AND FENNEL SALAD WITH BRAISED FIGS
#2
fish
main course
medium
Stevan Paul
INGREDIENTS FOR 4 PERSONS
1 fennel bulb
Salt
1 onion
Olive oil
500 g octopus (fresh or frozen, thawed)
3-4 tsp. TOMAMI # 2 in total (buy here (https://tomami.eu/produkte/1/tomami-2-
tomate/)) Red wine vinegar
4 figs
1 large beef tomato (or 2 tomatoes)
1 shallot
Juice of one orange
80 g feta cheese
Black olives
Basil
INSTRUCTIONS
Cut the fennel into thin slices and season with salt. Peel the onion, cut into strips and sauté in 4 tablespoons of olive oil until translucent. Add the octopus and water until
the octopus is evenly covered. Add 1 teaspoon of TOMAMI # 2 and 1 tablespoon of red wine vinegar, bring to the boil, cover and simmer for 1.5 hours over a mild heat.
Remove the octopus from the stock and allow to cool down. Fry the fennel in a large non-stick frying pan in 3-4 tablespoons of olive oil. Remove and leave to cool on a
plate. Heat 1 tbsp. olive oil in the pan. Halve the figs and fry on the cut surfaces for 1-2 minutes, then turn over and fry for another 2 minutes; add salt. Take out of the pan
and leave to cool slightly.
Quarter, core and dice the tomato. Peel and finely chop the shallot. Braise the shallot and tomatoes in a pan with 1 tablespoon of olive oil until translucent. Deglaze with
the orange juice and bring to the boil. Remove from the heat and season with 2-3 teaspoons of TOMAMI # 2 and 2-3 teaspoons of red wine vinegar.
Wash the octopus under cold water and remove the skins. Cut the octopus meat into pieces and sear briefly in a pan in 2 tablespoons of olive oil. Season with salt. Serve
the fennel with the figs and octopus and top with the warm vinaigrette. Sprinkle with crumbled feta, black olives and basil.
Tip: Serve with flatbread or warm jacket potatoes
Preparation time: 30 minutes (plus 1.5 hours for cooking the octopus)
A recipe by Stevan Paul.
Stevan Paul is a German food stylist, journalist and author of several books, the latest is “Cooking: Really Good Cooking – Simply Combine – Unlimited Possibilities”.
