Grilled Octopus With Braised Swiss Chard, Spicy Green Curry & Charred Pineapple Relish
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Ingredients
1 ea Octopus, patted dry and seasoned
4 cups Coconut Water
5 oz Ginger, no skin, chopped
2 cups Shallots, minced
1.5 sticks Lemongrass, chopped
1 Tbsp Miso Paste
1 Tbsp Soy Sauce
2 ea Jalapeno, halved and seeded
1/2 cup Rice Wine Vinegar
1 cup Water
8 cups Spinach, blanched, shocked and chopped
1/2 Pineapple, cleaned and burnt on grill
1 cup Basil, leaves picked
1 cup Mint, leaves picked
1 cup Cilantro, leaves picked
4 cups Swiss Chard, leaves only
1 pinch Chives, minced
Recipe Preparation
Bring a pot of water to a boil, and blanch the spinach for 1 minute.
Set up an Ice bath and shock the spinach to stop the cooking process. Once spinach is cold, set aside on a towel till use.
Blend the spinach with a touch of water till it becomes super smooth. Store till use.
In a medium-sized pot, on medium heat, add canola oil, ginger, shallots, lemon grass, and jalapenos and sweet this till everything is translucent.
Add to the mix coconut water, soy sauce, miso paste, and herbs and whisk everything, and set on low heat for 10 minutes.
Strain the liquid and reserve till use, and discard the mixture.
In a blender add 4 cups of the curry base from above, and 4 tbsp of spinach puree and use a low speed till everything is incorporated. Adjust seasoning if needed, and store till use.
Season the octopus with olive oil, salt, pepper, and some smoked paprika, transfer to a hot grill, and make sure to get both sides charred.
While the octopus is cooking on the grill. In a saute pan braise the swiss chard with a touch of oil, salt and pepper and hold the product till use.
English 
French 
