Grilled Octopus with Chorizo Vinaigrette & Tartare Sauce Croquette


Lockwood Restaurant and Lobby Bar
17 E Monroe
Chicago
(312) 917-3404
www.lockwoodrestaurant.com

Grilled Octopus with Chorizo Vinaigrette & Tartare Sauce Croquette
By Chef Phillip Foss of Lockwood Restaurant

Ingredients:
(For 6 Servings)

1 recipe Tartare Sauce
1 recipe Baby Octopus
1 recipe Chorizo Vinaigrette
micro peppercress to garnish
canola-olive oil blend for frying

For the Tartare Sauce
  • 2 egg yolks
  • 300 ml olive-canola oil blend
  • 2 Tbs of lemon juice
  • tsp of Dijon mustard
  • kosher salt
  • 1 tsp tabasco sauce
  • 4 tsp of diced capers
  • 4 tsp of diced cornichons
  • 1 Tbs freshly chopped parsley
  • 6 leaves of gelatin
  • flour
  • egg wash
  • breadcrumbs
Line a 7" x 12" x 2½" pan with plastic wrap. Allow for overhang and set aside. Add the egg yolks, lemon juice, and Dijon mustard to a Vita-Prep blender. On the lowest speed, slowly add the olive oil blend to create emulsion. If the mayonnaise gets too thick, thin out with a small quantity of water. Transfer to a mixing bowl and add capers, cornichons, chopped parsley, and adjust seasoning with salt and Tabasco sauce. Bloom the gelatin leaves in cold water until soft. Remove from water and wring out excess water. Combine with the mayonnaise and transfer to a non-reactive sauce pan. While continuously scraping down the sides with a rubber spatula, place pan over a low flame and very gently warm until the gelatin has dissolved. Immediately pour into the plastic lined pan, cover with an inverted pan and place in the refrigerator for 2 hours or overnight to set. Cut into desired shape, double bread (flour/egg wash/breadcrumbs/egg wash/breadcrumbs). Refrigerate or freeze until needed.


For the Baby Octopus
  • 1 baby octopus; about 4 oz
  • 1 lemon
  • kosher salt
  • 1 Tbs chopped garlic
  • 2 oz extra virgin olive oil
  • 1 tsp red pepper flakes
  • 1 Tbs chopped parsley
This is a technique inspired by food scientist/author, Harold McGee. Bring a pot of water to the boil with the lemon and salt. Blanch the octopus for 30 seconds. Remove from the boiling water and cook in a covered, non-reactive braising pan in a 200-degree oven for four to five hours until tender. Remove from the oven and allow to cool in their juices. Once cooled to room temperature, remove the octopus and run under cold water to remove the skin and separate the tentacles. Pour the juices into a non-reactive sauce pan and reduce to a glaze to concentrate the flavor. Marinate the octopus with extra virgin olive oil, parsley, garlic, and red pepper flakes. Keep refrigerated.

For the Chorizo Vinaigrette
  • 2 oz mild Spanish chorizo; peeled & small dice
  • 2 oz piquillo pepper; small diced (roasted red pepper can be substitute)
  • 2 oz extra virgin olive oil
  • 1 tsp minced garlic
  • 1 tsp minced shallot
  • juice from 1/2 lemon
In a small, non-reactive sauce pot, gently heat the extra virgin olive oil and add the minced shallot and garlic. Lightly sweat until translucent and add the chorizo and piquillo pepper. Stir to combine and remove from heat. Add the lemon juice, adjust seasoning if desired and set aside.

To Finish
Heat a table top fryer with the canola-olive oil blend to 350° F. Heat a charcoal grill to high. Drain the octopus from the marinade and pat dry with paper yoweling. Place on the grill and flip once marked. Set aside in a warm place once heated through. Place the tartare sauce croquette in the oil and fry until crispy. Remove to paper toweling. Spoon the chorizo vinaigrette on the bottom of a plate, top with the tartare sauce croquette, and gently place the octopus tentacles on top. Garnish with the micro peppercress and serve.