Octopus, Mount Dukkha, Tarama, Fennel & Mandarin

Paul Wilson

Ingredients

Tarama 

Cods roe Paste
Dry Garlic mash 
1k soft white breadcrumbs
Peeled garlic 
Frantoio evoo                                                                                                Lemon juice 
1 piece Botarga

Octopus

Slow-cooked sous vide or stovetop in BALANCED EMULSION OF mandarin or juice, Frantoio EVOO, bay leaf, oregano 

Mount Zero Dukkah required to finish on the BBQ

Garnish 

Bronzed fennel herb or dill
Mandarin segments soaked in boiling water to remove pith - 3 per plate
Choggia beetroots sliced & pickled 

Mandarin dressing – boiled mandarin, Frantoio olive oil, Mandarin juice, cider or chardonnay vinegar 

Mount zero kalamata olives cut into cheeks 

Seaweed lavosh

Ink sauce

Method

Print
Dirty Deeds Produce Marketing

Recipe Ingredients from the Mount Zero Range

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