Release the kraken

Recipe by Hannah Flora, Executive Sous Chef at Addison Reserve Country Club, Delray Beach, Florida, USA

Yield: 6-8 portions

Ingredients

Octopus
• 1 Spanish Octopus (whole, rinsed)
• 2 Spanish Onion (roughly chopped)
• 4 cloves Garlic
• 2 cups White Wine
• 4 cups Water
• 1 Lemon (halved)
• 2 Tablespoons Salt
• 2 Tablespoons Olive Oil
• 1 Bay Leaf
• 2 sprigs Basil
• 2 whole Scallions
• 1 pinch Saffron
• Black garlic Puree (see recipe)

Miso Glaze
• 1/2 teaspoon garlic (minced)
• 1 Tablespoon Dark Brown Sugar
• 1/2 cup Sesame Oil
• 1/2 cup White Miso Paste
• 1/3 cup Soy Sauce

Black Sesame Sponge
For the Praline Paste (sponge base):
• 115 grams Black Sesame Seeds
• 25 grams Sesame Oil
For the Sponge Cake:
• 120 grams Sesame Praline Paste (see recipe above)
• 4 Egg Whites
• 3 Egg Yolks
• 80 grams Sugar
• 20 grams Wheat Flour
• Oil

Lemongrass Foam
• 2 cups Coconut Milk
• 2 stalks Lemongrass
• 3 Kefir Lime Leaves
• 15 grams Sugar

Black Garlic Puree
​4 bulbs of Black Garlic

Garnish
• Blood orange segments
• Abbey Road Dianthus (The Chef’s Garden)
• Asian Signature Blend (The Chef’s Garden)
• Dill Blooms (The Chef’s Garden)
• Nasturtium Flowers (The Chef’s Garden)

Preparation

Octopus
Sauté the garlic and onion with olive oil in a pan until translucent. Add wine and herbs. Add the rinsed octopus to the pot, and cover it with water. Cover with a lid and simmer for three hours or until tender. Remove the octopus from the liquid, discard the head, and cool. Cut the tentacles and marinate with miso glaze for one hour. Grill the octopus for four minutes until charred.

Black Garlic Puree
Clean four bulbs of black garlic and blend in a Vitamix until smooth. Chef Note: Add a touch of water if it is too thick.

Miso Glaze
In a pan, sauté the garlic with sesame oil until lightly caramelized. Turn off the heat and add the brown sugar. Stir together until dissolved into a paste. Add the white miso, soy sauce, and mix together. Remove pan from heat and reserve for glazing the octopus.

Black Sesame Sponge
For the Praline (sponge base):
Add the black sesame seeds and sesame oil to a Paco jet and freeze overnight. Spin in the Paco jet, or empty into a Vitamix Blender and mix until smooth, then pass through a China cap.

For the Sponge Cake:
Mix all of the ingredients. Pour into an ISI. Charge 4x. Spray microwave-safe cups with oil. Dispense the mixture into cups, half full. Microwave for ten seconds on high, then immediately flip over the cups to release the sponge. Tear up into pieces for garnish and set aside.

Lemongrass Foam
In a saucepan, add all ingredients and simmer on low until the sugar has dissolved. Turn off the heat and steep aromatics for 10 minutes. Remove from pot and cool. Once completely cool, pour into the ISI Charge 2x. Reserve in cooler until plating.

Assembly

On a small plate, place the octopus off-center. Dot black garlic puree around the octopus. Garnish with blood orange segments, black sesame sponge, and microgreens. Dispense foam over the octopus.

The Clubhouse at Addison Reserve Country Club, Delray Beach, Florida, USA