Sea Mullet with Octopus

Recipe courtesy of Adam Sayles, Head Chef at St Michael 6003.

METHOD & INGREDIENTS

Sea Mullet

8 sea mullet skin on
Lightly season the fillets and cook skin side down until crispy in a little olive oil. Flip over for 10 seconds and remove from the pan

Octopus

1 octopus hand
Wash and pat dry the tenticles. Heat 1 litre of vegetable oil in a tall pot to 200c, place the octopus carefully in the oil for 20 seconds, letting it curl up. Remove and reduce the oil temperature to 120c. Put the occi back in the oil and simmer for 30-40 minutes or until tender. Remove the occi and chill it to allow it to firm up. Trim the occi hand into individual tenticles and pan fry in olive oil til crispy.

Celeriac puree

1 large celeriac
Cream
Peel and dice celeriac, place in a pot and add cream (just enough to cover). Add a pinch of salt and simer until tender. Puree the celeriac adjust the seasoning and add a good knob of butter

Buckwheat

100g buckwheat
Cook in seasoned boiling water until tender. Strain and spead over a non-stick tray and dry in oven for 4 hours at 70c. Deep fry the dried buckwheat in vegetable oil at 240c to puff up.