Octopus Steakhouse style

Name: Octopus Steakhouse style
Ingredients: 50 g Olive oil; 80 g Olive oil; 60 g Demi-glace; 75 g Juice of grilled lemon; 4 Lemons; 400 g Octopus; 30 g Beef garum; 150 g Lardo; Salt; 40 g Water; 20 g Honey; Butter (cold)

Grilled skewer of tender octopus and paper-thin lardo, served with a powerful sauce of beef garum, demi-glace, honey, and grilled lemon.

Ingredients

80gOlive oil

4Lemons

400gOctopus

150gLardo

50gOlive oil

60gDemi-glace

75gJuice of grilled lemon

30gBeef garum

Salt

40gWater

20gHoney

Butter (cold)

Preparation

Cut the lemons into quarters. Reserve four wedges for plating and do not squeeze them.
Roast the remaining lemon wedges with a blowtorch or on the BBQ. Squeeze them while warm and strain the juice to remove seeds and membranes.
Cut the octopus to the desired size.
Slice the lardo paper-thin and fold the slices in half.
Thread the octopus and lardo alternately onto the skewer, ending with a slice of lardo.
Drizzle the skewers with olive oil.
Grill the skewers.

Mix the grilled lemon juice with the honey and the demi-glace.
Add the beef garum and emulsify the sauce cold with the olive oil.
If necessary, dilute the sauce with the water.
Heat the sauce before serving and finally emulsify it with a knob of cold butter.
Season with salt if necessary.