Oilve oil seared grouper with octopus

This is the fish dish of my weekly menu, grouper and octopus. It is a lovely combination served on fondant potato and a tomato fondue.

Fondant potato is a classic, it is actually cooked in chicken stock and then at the end glazed with the reduction. For this dish I leave the glazing away, but I still cook the potatoes in a light chicken stock.

The octopus gets braised in red wine, nice and slow, so it takes the color and the flavor of the wine. Don't take just wine, but add some water, fish stock, root vegetables, mmmm I get hungry just from writing it.

 

It is such a simple dish, but each flavor is coming out nicely

2 Kg (4lb) Grouper
1.3 Kg (2.6 lb) Potatoes
1 L (1qt) Chicken stock
0.25 Kg (10oz) Spinach
0.05 Kg Butter
0.01 Kg Salt
0.005 Kg Pepper

0.5 Kg Octopus tentacles
0.5 L Red wine
0.01 Kg Salt
0.005 Kg Pepper
0.5 L Court Bouillon
1 Ea Bay leaf

0.75 Kg Tomatoes
0.25 Kg Onions
0.01 Kg Salt
0.005 Kg Pepper
0.05 Kg Basil
0.1 L Olive oil

Season the grouper with salt and pepper

Clean the octopus and braise with red wine and court bouillon till tender
Cool down and let it marinate over night
Cut the potatoes into the typical fondant size
Simmer carefully in the chicken stock till soft

Saute the spinach just before serving

Cut the tomatoes in quarters, add the onions
Saute in a bit olive oil, add salt and simmer at low temperature till everything is properly cooked Blend and strain
Mix up with Olive oil, season to taste

Pour the tomato fondue on the bottom in the deep plate
Add a fondant potato on top
Then put a layer of spinach
The fish on top of the spinach
Drizzle the braised octopus legs on top of it