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Harissa-Marinated Baby Octopus with Fennel, Shallots, Lemon, and Chives
Executive Chef Daisley Gordon of Campagne Seattle, WA
Adapted by StarChefs.com
November 2008
Yield: 4 servings

Harissa-Infused Oil:
3 tablespoons harissa
1 teaspoon poivron rouge
2 cups grapeseed oil

1 pound cleaned baby octopus
1 bay leaf
3 parsley stems
1 teaspoon whole black peppercorns
3 cloves garlic, smashed
2-3 teaspoons salt
¼ cup finely minced shallots

To Assemble and Serve:
1 head of fennel, shaved thinly
2 whole lemons, cut into supremes, reserved in juice
Sel gris
Black pepper
2 teaspoons thinly sliced chives

For the Harissa-Infused Oil:
2 days before cooking, dry toast 3 tablespoons of harissa and poivron rouge. Add grapeseed oil, stirring well to combine and remove from heat. Allow oil to infuse at room temperature overnight. Strain through a chinois, and reserve.

For the Octopus:
1 day before serving, place octopus in a saucepan large enough to hold it submerged. Cover with cold water and add bay leaf, parsley stems, black peppercorns and smashed garlic cloves. Bring pot to boil and reduce to simmer for 45 minutes or until flesh pierces easily with the tip of a paring knife. Add 2 to 3 teaspoons salt to the poaching liquid. Simmer 5 minutes more, remove octopus and cool. Combine octopus, shallots, and harissa oil in a non-reactive bowl. Cover and refrigerate overnight.

To Assemble and Serve:
Remove octopus from the marinade, reserving liquid for final plating. Cut octopus into bite-sized pieces and transfer to a mixing bowl. Add the fennel and lemon supremes, and combine gently with a spoon or rubber spatula. Season and add remaining lemon juice to taste. Sprinkle with chives, mix, and plate in a cone-shaped mound. Drizzle extra marinade around salad.

Wine Pairing:
La Badiane Deux Soeurs, Cassis, France, 2006

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