- For the Octopus:
- 1 baby octopus
- 2 quarts vegetable stock
- 1T white peppercorns
- 1 tsp fennel seed
- 1 tsp coriander seed
- 1 sliced lemon
- 1/4 cup rice wine vinegar
- 1 sprig rosemary
- 1 sprig thyme
- 2T salt
Bring all ingredients except octopus to a simmer. Add octopus and turn off heat. Let stand for 8 minutes the remove octopus and chill. Once chilled cut tentacles off and toss with olive oil salt and pepper and place on grill just to heat.
For salsify puree:
Peel salsify and cut into 1" pieces. Cover with 1/2 cream and 1/2 milk mixture until vegetable is fully covered. Season with salt and pepper and add 2 thyme sprigs. Cook until very tender. Strain and remove thyme sprigs. Reserve cooking liquid. Place salsify in blender and puree on high, adding reserved cooking liquid until it is a velvety texture. Season with salt and white pepper.
For vegetables:
Dice and blanch 1/2 purple potatoes, 1/2 cp green beans, and 1/2 cp artichokes.
For Plate up:
Place warm salsify puree on bottom of plate. Heat potatoes and haricot verts with olive oil and place on top. Quickly wilt frisee lettuce on grill and place on top. Layer the octopus above the salad and garnish with fennel frawns.
