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Fremantle octopus, spiced saffron sauce, pickled baby beets

with herb salsa

SERVES 4

Preparation 45 minutes
COOKING
3 HOURS

 Recipes  Lino Sauro
Wine Matches  Peter Bourne

Ingredients

700g octopus tentacles
PICKLED BABY BEETROOT
300ml red wine
300ml red wine vinegar
1 star anise
20g salt
100g baby beetroot
SPICED SAFFRON SAUCE
1 brown onion, diced
1 red onion, diced
1 garlic clove
600ml fish stock
300ml cream
half a lemon
1g saffron
5g turmeric
10g black peppercorn
10g Szechuan pepper
10g pink peppercorns
10g fennel seeds
5g juniper

Method

1 Boil tentacles for 5 mins (salted water) and cool in ice water. Divide into 150g portions and vacuum seal in sous vide bags with grapeseed oil.

2 Cook 3 hours at 85˚C and plunge into an ice bath to halt the cooking process.

3 For the beetroot, combine the first five ingredients and bring to a boil. Peel the beets, cut in half and place them in a jar. Add boiling liquid and pickle for 2 hours.

4 To make the saffron sauce, sauté the onion and garlic for 30 min until golden. 

5 Add fish stock and cream. Add spices and reduce for 1 hour.

6 Add half lemon and keep cooking for another 10 minutes. Strain.

7 Pour a swirl of sauce onto plate, place tentacle on top, serve with pickled beet.

Wine Match

 2020 Famiglia Statella Etna Bianco DOC, Sicily, Italy, A$64

There’s much talk of Etna Rosso but I am equally enamoured with the mountain’s whites. The Statella is a clean, crisp blend of the under-rated carricante and catarratto grapes with the necessary depth to match the power of the octopus leaving it’s lemon pith flavours to deal with the vinegary spike of the pickled beetroot. The spice of saffron interplays with the wine’s lemongrass tang. For a local hero, try an aged semillon.