White Whale Public House
Recipe for Braised Octopus
Recipe for Braised Octopus on Hummus
By Chef Aaron Rail of White Whale Public House
Chef Aaron Rail – from the new Comox Valley restaurant White Whale Public House – took a few minutes from his hectic post-opening schedule to share a chilled octopus dish to enjoy with Beaufort Winery’s “Big Nose White Wine”. Perfect for preparing ahead of time to enjoy on a summer evening!
Braised Octopus Recipe Paired with Beaufort “Big Nose White Wine”
One Pacific octopus
One stalk celery
3 cloves garlic
4 litres water
2 ounces salt
Combine all ingredients in a large pot and braise octopus until tender, about 2-5 hours depending on size.
Let octopus cool completely in braising liquid and refrigerate.
When completely chilled remove octopus and separate each tentacle from head.
Clean membrane from tentacles.
Slice tentacles thinly on a bias.
1 cup cooked chickpeas
One teaspoon minced garlic
Half teaspoon salt
Juice from half a lemon
One tablespoon sunflower seed butter
Three fluid ounces grapeseed oil
Blend all ingredients in a food processor until smooth
Cherry tomatoes, halved
2 tablespoons minced preserved lemon
Smear a few tablespoons of hummus on each plate.
Lay 2 ounces of octopus on top of hummus.
Garnish with cherry tomato halves, sliced cucumbers and radishes, a teaspoon of preserved lemon, chopped parsley and a sprinkle of smoked paprika.
Enjoy with a glass of Beaufort Big Nose Viognier!