Bourbon barrel smoked octopus with eel brandade, kalamata olive foam, shishito pepper puree & black garlic sauce from chef/owner Edward Lee of 610 Magnolia, Louisville, Kentucky
magnify Click image to view more.

Bourbon Barrel Smoked Octopus with Eel Brandade, Kalamata Olive Foam, Shishito Pepper Puree & Black Garlic Sauce

Edward Lee, 610 Magnolia, Louisville, Kentucky / October 2012

For 4 servings

Bourbon barrel smoked octopus:

  • 1 lb. baby octopi, cleaned
  • 1/4 cup Bourbon
  • 2 cloves garlic
  • 1 shallot
  1. Bring all ingredients and 1/4 cup water to a boil in small pot; reduce heat to low; cover pot; simmer 1 hour (do not uncover); remove from heat; let stand 15 minutes (do not uncover).

  2. Remove octopi from liquid; cold smoke over Bourbon barrel staves 2 hours; remove from smoker; halve each octopus; place in airtight container; reserve.

Eel brandade:

  • 1/4 cup potatoes, boiled and mashed
  • 2 Tbsps. extra-virgin olive oil
  • 1/2 cup heavy cream
  • 2 cloves garlic, thinly sliced
  • 1 sprig thyme
  • 1/4 lb. freshwater eel fillet, skinned and cut into 1/2" pieces
  • salt
  • black pepper, freshly ground
  1. Warm mashed potatoes in small saucepan; reserve (keep warm).

  2. Heat oil in another saucepan; reserve (keep warm).

  3. Bring cream, garlic, and thyme to a boil; reduce heat to medium; simmer 5 minutes; remove from heat; strain into clean pot (keep warm); discard thyme.

  4. Place garlic in a processor; add eel; process until pureed; with motor running, gradually add cream; process until smooth; gradually add warm potatoes to eel mixture; gradually add warm oil; transfer to a bowl; season; reserve (keep warm).

Kalamata olive foam:

  • 1 3/4 cups sour cream
  • 1 cup kalamata olives, pitted
  • 3/4 cup olive oil
  1. Place all ingredients and 7/8 cup water in a blender; blend until pureed; strain through fine sieve into a bowl; cover with plastic wrap; refrigerate until cold.

  2. Pour into whipped cream canister; charge with NO2 cartridge; shake vigorously; let stand 1 hour; reserve.

Shishito pepper puree:

  • 5 oz. shishito peppers
  • 1/2 avocado, halved, pitted, and peeled
  • 1/4 cup grapeseed oil
  • 1 Tbsp. lime juice
  • 1 tsp. fish sauce
  • 1/2 tsp. salt
  • 1/2 tsp. white pepper, freshly ground
  1. Heat a grill to high.

  2. Grill peppers until charred on all sides; remove from grill; remove skin and stems; discard; place peppers in a blender; add remaining ingredients; blend until smooth; transfer to airtight container; cover; reserve in refrigerator.

Black garlic sauce:

  • 5 1/2 oz. black garlic
  • 2 tsps. rice vinegar
  • 1 1/2 tsps. salt

Place all ingredients and 1/2 cup water in a blender; blend until smooth; place in squeeze bottle; reserve.

Assembly:

  • corn oil (for frying)
  • 8 stems parsley
  • sea salt
  • 1 Tbsp. preserved lemon rind, finely diced
  • kalamata olives, thinly sliced
  1. Heat oil in deep fryer to 375°F.

  2. Add parsley; cook 10 seconds; remove with a spider; place on paper towels to drain; season; reserve.

  3. To serve, place a spoonful of warm eel brandade in the middle of each small coupe bowl; place 2 halves of baby octopus over brandade; drizzle shishito pepper puree and black garlic sauce around plate; dispense kalamata foam on either side of the brandade; sprinkle top of dish with preserved lemon and olives; garnish with fried parsley.

What to drink: Gutzler Spätburgunder Pinot Noir Qualitäts­wein Trocken Rheinhessen Westhofener Morstein Grosses Gewächs 2007