Page 134 - Country Homes & Interiors (August 2019)

GOOd TimeS , G OOd FO O d

salted sea Bream with Grilled OctOpus with
lemOnGrass and thyme squid ink lentils

Buy the freshest sea bream you can source, preferably Whenever you are going to grill, barbecue or fry an
from a sun-wizened Greek fisherman standing on octopus, it always starts with a slow braise to tenderize
the edge of his boat in his ripped shorts and smoking it. Cooking it on a barbecue is wonderful. The raw
a cigarette. Failing that, my advice is take the time heat of hot coals combined with the charcoal smokiness
to get to know your local fishmonger. is divine, but a super-hot grill makes a good
ServeS 4 alternative, as used here.
ServeS 8–12
4 whole sea bream, gutted FOR THE DRESSING
(ask your fishmonger 1 stalk lemongrass 1 octopus, about 2kg, 200g pre-cooked
to do this) A few drops of freshly prepared Puy lentils
A handful of fresh squeezed lemon juice 2 dried bay leaves ½tsp squid ink
thyme sprigs 1 garlic clove, crushed 3 garlic cloves ½ red onion, thinly sliced
4 lemongrass stalks A handful of freshly 1 lemon 1 fresh red chilli, deseeded
100g sea salt flakes chopped flat-leaf parsley ½tsp sumac and finely sliced

Olive oil, for oiling A pinch of dried chilli A generous pinch Salt and freshly ground
and drizzling (optional) of finely chopped fresh black pepper
Olive oil, as required flat-leaf parsley Olive oil, for drizzling

1 Cut two diagonal slits in the flesh of each fish on 1 Place the prepared octopus in a large pot with a
one side. Push a couple of sprigs of thyme into few generous pinches of salt, the bay leaves and
each slit, then repeat on the other side. Push a 2 of the garlic cloves. Pour over enough cold water
lemongrass stalk through the mouth of the fish, so to cover fully. Bring to a simmer and cook gently for
it goes all the way through into the cavity of the about 45min, until you can pierce the flesh with a
fish, then fill each fish with the remaining thyme. knife with little resistance. Don’t overcook it, as the
2 Lightly oil each fish and sprinkle half the salt over suckers on the tentacles will start to come off.
one side of the fish, do the same for the other side. Octopus has a habit of floating, so either place a lid
You’re not going to be eating the salt, so add more on the pot or place a small saucer on top of the
if they are not well coated. octopus to help keep it submerged.
3 Place the prepared fish onto the preheated 2 Put the cooked octopus into a bowl with a few
barbecue/outdoor grill over direct medium heat for glugs of olive oil to stop it sticking. Peel a few strips
about 5-6min, or until the fish is charred. Use a fish of rind from the lemon and add to the bowl. Set this
knife or spatula to turn the fish over – turn them top- aside until ready to cook.
side down, so the stuffing doesn’t fall out. Cook for 3 Meanwhile, mash the last garlic clove to a pulp
another 5-6min until cooked through. Remove the with a little salt. Whisk with a few glugs of olive
fish and place onto a large chopping board. oil and squeeze in about half the amount of
4 To make the dressing, peel off a few leaves lemon juice to oil. Add the sumac and finely
from the lemongrass stick, then finely chop the chopped parsley and mix.

centre. Add a small squeeze of lemon juice, the 4 Mix the Puy lentils with the squid ink and season
garlic, a little olive oil and enough finely chopped with a little pepper. When you are ready to grill
parsley to create a thick dressing (a pinch of the octopus, separate the tentacles with a sharp
chilli flakes wouldn’t go amiss here either). knife and slice the hood into four pieces. Get the
Serve the fish with the dressing. grill as hot as possible. Shake off the excess olive
oil from the octopus, season with a pinch of salt,
then grill it close to the heat for a few minutes
until it crisps up. Turn the pieces over and
char the other side. Remove and brush over
the garlic-lemon-sumac dressing.
5 Sprinkle the squid ink Puy lentils over a large
platter, distribute the sliced red onion amongst
the lentils, then randomly place the octopus
over the top. Taste for seasoning and finish
Recipes taken from Orexi!
by Theo Michaels (£16.99, with a little sliced red chilli.
Ryland Peters & Small), with
photography by Mowie Kay

134 COuNTRy HOmES & INTERIORS