TERIYAKI-GLAZED OCTOPUS

by chef Michael Deg of Cavalli
Serves 4
INGREDIENTS
Octopus
1 small vulgaris octopus
1 lemon
1 orange
1 lime
2 sticks lemongrass
Teriyaki glaze
50ml soya sauce
100ml hoisin sauce
100ml sweet chilli sauce
4t maple syrup
1t sesame oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
25ml lime juice
zest of 2 limes
10g ginger, finely chopped
2 spring onions, finely chopped
1 red chilli, finely chopped
30ml mixed sesame seeds
Apple mousse
5 green apples
50g butter
2 leaves slaked gelatin
400ml full-fat cream
Grilled cos
1 small head baby cos lettuce
1 lime, zested
Smoked-chilli aioli
4 egg yolks
2T white wine vinegar
4t smooth Dijon mustard
4t chipotle sauce
2t sweet chilli sauce
2C sunflower oil (or just enough for desired consistency)
Garnish
1 green apple
50ml lemon juice
2 small red radishes
1 small punnet mustard cress
pickled ginger (either homemade or good quality, try to avoid the dyed ginger)
2 limes, segmented
METHOD
Octopus
Teriyaki glaze
Apple mousse
Smoked-chilli aioli
Grilled cos
Garnish
PLATING