Baby octopus, salmon, potatoes and oatmeal foam
|85 g||Rolled oats, jumbo, toasted in oven for 10 minutes|
|¼ tsp||Agar agar powder, or soy lecithin|
|12||Cocktail potatoes, small, scrubbed, steamed & peeled|
|8||Baby octopus, beak removed|
|200 g||Boneless salmon fillets, cut into small cubes|
|2 Tbsp||Salmon roe|
|1 handful||Dill, tips, blitzed with the oil|
|½ cup||Avocado oil|
|1 handful||Wood sorrel|
- In a mixing bowl, stir oats, milk and water. With an immersion/stick blender, lightly blitz to break up oats and allow to stand at room temperature for 20 minutes.
- Meanwhile, in rapidly salted lemon water, blanch the octopus for one minute then plunge into ice-cold water.
- In a cast-iron frying pan, heat a little oil, saute potatoes with sea salt until golden, remove and place on kitchen towel. In the same pan, add a little more oil and sear the salmon cubes, remove and place on kitchen towel.
- Drain and halve the octopus. With the grill on high, coat the octopus in some of the dill oil and cook for three minutes. Strain the oat mixture into a tall vessel, and with the immersion blender, foam with the salt and lecithin/agar. On warm plates scatter the octopus, salmon, potatoes, roe and wood sorrel. Spoon over foam and dress with a little dill oil.