“Octopus and Scallop “Scroll”,
Green Apple-Celery, Radish Granite,
Ginger Air, and Sprouted Wasabi”
On Sunday we did a James Beard Foundation benefit dinner, my chef invited all of the other chefs that were nominated for the Midwest division last year for Best Chef Midwest. The other cooks and I were asked to make a dish for the after party upstairs. I took it as an oppurtunity to impress some great chefs.
The octopus was poached in a stock made with lemongrass, ginger, cardamom, clove, tangerine, lime, lemon, and mirepoix. I really let the flavor of the octopus be slightly softened and highlighted with the flavors of the broth. The whole thing was poached at 107F sv for about 45 min. then cooled and brushed with olive oil, lemon juice, and fleur de sel.
