Serves four
Ingredients
400g of pre-cooked octopus
4 blue potatoes
Fennel
16 coral beans
2 oranges
Pink peppercorns
1 clove of garlic
Method
Preparation
Boil the octopus for 40 minutes. Boil the blue potatoes with the skin on for 30 minutes.
Boil the coral beans for three minutes. Slice the oranges into 16 slices. Slice fennel into four pieces.
Cooking
In a frying pan, drizzle a bit of oil and gently fry the garlic, octopus and potatoes for about one minute.
In a container, mix the coral beans, octopus and potatoes.
To serve
Lay the fennel slices on a plate and assemble the octopus, potatoes, coral beans and orange slices on top. Garnish with the pink peppercorns and a drizzle of herb oil.
Saul Halevi is an Executive Chef, Hotel Phoenicia, Floriana.