Grilled Octopus Recipe
Fingerling potatoes, Yuzu Aioli, Mandarin Reduction, Balsamic
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Ingredients
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Octopus
Fingerling Potatoes
Yuzu Aioli
Mandarin Reduction
Balsamic Glaze
Method
Preparation
- 1
- 2
Marinate the Octopus
Once cooled, cut the tentacles and marinate in olive oil, salt, and pepper for at least 30 minutes.
Cooking
- 3
- 4
Roast the Fingerling Potatoes
Preheat the oven to 400°F (200°C). Toss the fingerling potatoes with olive oil, salt, and rosemary. Spread on a baking sheet and roast for 25-30 minutes until golden.
- 5
Make the Yuzu Aioli
In a mixing bowl, whisk together egg yolks, yuzu juice, and minced garlic. Gradually whisk in olive oil until emulsified. Season with salt.
- 6
Prepare the Mandarin Reduction
In a small saucepan, combine mandarin juice and sugar. Simmer over low heat until reduced by half.
- 7
Plating
- 8
Assemble the Dish
On a plate, arrange the grilled octopus, roasted fingerling potatoes, drizzle with yuzu aioli, mandarin reduction, and balsamic glaze. Serve immediately.