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
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).
Remove octopi from liquid; cold smoke over Bourbon barrel staves 2 hours; remove from smoker; halve each octopus; place in airtight container; reserve.
- 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
- black pepper, freshly ground
Warm mashed potatoes in small saucepan; reserve (keep warm).
Heat oil in another saucepan; reserve (keep warm).
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.
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
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.
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
Heat a grill to high.
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.
- corn oil (for frying)
- 8 stems parsley
- sea salt
- 1 Tbsp. preserved lemon rind, finely diced
- kalamata olives, thinly sliced
Heat oil in deep fryer to 375°F.
Add parsley; cook 10 seconds; remove with a spider; place on paper towels to drain; season; reserve.
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