Octopus Tostada

Marinated octopus tostada

Serves 4*

Ingredients -

Tentacles of 1 octopus

1 Loaf Fresh Sourdough

Tahini Bread sauce -
½ cup Crème fraiche

2 tbsp tahini

Juice of ½ lemon
½ garlic clove

Garnish -
Fresh Fennel - shaved
Lemon Zest

Method -

1. Marinate your octopus with a generous squeeze of lemon juice, salt, pepper and a good glug of olive oil. Once dressed, lay it over a grill atop some cranking hot coals! Grill for 8-10 minutes turning half way, then set aside to rest once cooked.

2.    Cut several medium sized slices of fresh sourdough and toast over the coals until golden brown

3.     Take some of the offcuts and place into a bowl with the lemon juice, crème fraiche, sesame oil, garlic clove and tahini – Let it soak until the bread is soft and then blitz with a stick blender and season with salt, pepper and extra lemon juice if need be.

To Plate  -

1.     Evenly spread a generous tablespoon of your bread and garlic sauce over the tostada

2.     Take your octopus tentacles and cut into slices and arrange on the tostadas

3. Thinly shave some fresh fennel using a mandolin

4.     Garnish the tostadas with freshly shaved fennel, a little sprinkle of dukkah and serve with a cheek of fresh lemon.