Gastronomixs

Roasted octopus with Venere rice, fennel, and scorched tomato

A real feast for the eyes (as well as the taste buds). Octopus tentacles are works of art in their own right. In this composition, we have chosen to do as little as possible with them. Attention has been devoted to the accompanying components. A tasty rice with great depth. The fresh note of fennel, both hot and cold. Scorched tomatoes for a roasted flavour. The taste is enhanced by a drained roasted tomato liquid with tarragon oil. It's a wonderful composition for the summer.

Roasted octopus with Venere rice, fennel, and scorched tomato

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Ingredients

1

 

octopus, 1-1.5kg

4

sprigs

thyme

2

sprigs

rosemary

1

head

garlic, in individual cloves

4

 

onions

As needed:

 

olive oil

 

 

salt and pepper

250

g

Venere rice

800

ml

chicken stock

4

 

tomatoes

1

 

fennel bulb

2

 

shallots

2

cloves

garlic

1

sprig

rosemary

 As needed:

 

olive oil

 

 

salt and pepper

5

 

fennel bulbs

50

g

butter

50

g

olive oil

50

g

cane sugar

1

tbsp

fennel seeds

1

 

lemon

 

 

black pepper, sea salt

View this component

1

 

fennel bulb

1

 

orange

 

 

olive oil

 

 

Maldon salt

 

 

ground coriander

View this component

1

kg

vine tomatoes

3

sprigs

basil

3

sprigs

tarragon

3

 

limes

 

 

salt and pepper

View this component

10

 

cherry tomatoes

100

ml

tarragon oil

As needed:

 

fennel fronds

Preparation method: roasted octopus
  • Clean the octopus.
  • Clean the onions and cut into quarters.
  • Place the octopus in an oven dish.
  • Drizzle with olive oil.
  • Add the other ingredients and season to taste with salt and pepper.
  • Cover the oven dish with aluminium foil.
  • Cook the octopus in an oven preheated to 180°C for approximately 1½ hours.
  • Allow the octopus to cool a little under the aluminium foil. 
Preparation method: Venere rice
  • Skin the tomatoes (using the boiling water technique), remove the seeds, and chop into brunoise.
  • Chop the shallots and finely chop the garlic.
  • Chop the fennel to the same size as the tomato (brunoise).
  • Finely chop the rosemary.
  • Heat the charcoal barbecue to 180°C.
  • Make a lid (a cartouche) from greaseproof paper, the size of an ovenproof dish or even better a cast iron pan. Make a small hole in the paper to allow steam to escape.
  • Place the dish or pan on the barbecue and let it heat up.
  • Lightly fry the shallot, rosemary, and garlic in a little olive oil.
  • Add the fennel, tomato, and rice.
  • Deglaze with chicken stock and cover with the paper.
  • Close the barbecue lid and cook the rice for 45 minutes.
  • Check that the rice is cooked and season to taste with salt and pepper.
Preparation method: caramelised fennel
  • Wash the fennel bulbs and cut them into vertical slices approx. 1cm thick.
  • Heat the butter and olive oil and fry the fennel until golden brown on both sides.
  • Sprinkle with the cane sugar and fennel seeds and caramelise.
  • Season to taste with lemon zest, black pepper, and sea salt. 
Preparation method: shaved fennel
  • Rinse the fennel bulb and remove any discoloured parts.
  • Cut in half vertically and use a Japanese mandolin to thinly shave the fennel or cut into wafer-thin slices with a food slicer.
  • Transfer the shaved fennel to a large bowl and add about a teaspoon of orange zest.
  • Season to taste with the juice of the orange, olive oil, Maldon salt, and ground coriander seeds.
Preparation method: drained roasted tomato liquid
  • Roast the tomatoes on hot coals until they burst.
  • Set aside to cool down a bit.
  • Place in a blender with the herbs and blend until smooth.
  • Drain in a cheesecloth.
  • Season the drained liquid to taste with the lime juice and salt and pepper. 
Finishing & presentation
  • Fill a cutter with the Venere rice.
  • Cut the tentacles off the body of the octopus and lay these on top of the rice.
  • Lightly arrange the fennel salad on top.
  • Cut the cherry tomatoes in half and sear lightly with a kitchen blowtorch.
  • Place these up against the rice. 
  • Arrange the caramelised fennel alongside them.
  • Finish with the tarragon oil and some fennel fronds.
  • At the table, pour on the drained roasted tomato liquid.

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