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Seared Ahi and Goat Cheese Roulade with Confit Octopus

Culinary Team Canada

Tuna Roulade
2 medium yellow peppers, roasted, peeled and seeded
1/4 cup chèvre
4 leaves fresh basil, shredded
1 Tbsp olive oil, for pan
4 oz (120 g) ahi, cut in 2 cm diameter pieces
Salt and pepper, to taste
2 slices parma prosciutto

Confit octopus
4 x 2 oz (50 g) pieces octopus tentacle
1 1/2 cups olive oil
1 shallot, diced
2 bay leaves
1 sprig thyme
1 whole allspice
1 tsp fennel seed
8 whole black peppercorns

Nicoise salad
8 oz (200 g) new potatoes, boiled and cut into wedges
4 oz (100 g) green beans, blanched and cut 4 cm long
4 quail eggs, hard boiled and cut in half
8 black olives
8 green olives
1/4 large red onion, julienned
2 Tbsp olive oil
2 tsp lemon juice
Salt and black pepper, to taste

Roast tomato vinaigrette
1/4 cup olive oil
2 shallots, peeled and finely sliced
1 clove garlic, finely sliced
1 bay leaf
4 ripe roma tomatoes, peeled and seeded
1 Tbsp balsamic vinegar
2 Tbsp ketchup
Salt and black pepper, to taste
Fresh lemon juice, optional

1.   Cut yellow peppers into long pieces the width of the ahi. Trim off inside ribs and square of edges. Dry off excess moisture with paper towel.
2.   Soften chèvre in microwave for 20 seconds. Fold in shredded basil and spread evenly over one side of yellow pepper pieces.
3.   In a pan, heat olive oil, then sear ahi evenly. Season with salt and pepper. Remove and cool on a paper towel.
4.   Roll cooled ahi in prosciutto slices then wrap with the yellow pepper and cheese filets to create roulade.
5.   Wrap roulade firmly in plastic wrap to hold shape and refrigerate for 2 hours until cheese has set firm.
6.   Without removing the plastic wrap, slice the roulade. Then remove the plastic and set on serving a plate.

Confit octopus
1.   Place all ingredients in a small non-reactive sauce pot so that the octopus is completely submerged. Set over medium heat and bring oil to 180˚F.
Keep the oil at this temperature for 3 hours.
2.   Remove pot from heat and leave to cool. Octopus can be prepared and held in the confit oil for 3 days in the refrigerator before using. Warm oil and octopus slightly on low heat before serving. Towel dry excess oil off octopus before setting to plate.

Nicoise salad
1.   Combine all ingredients in a bowl and lightly toss. Refrigerate until service.
Roast tomato vinaigrette
1.   Preheat oven to 375˚F.
2.   In a small sauce pot, heat olive oil. Add shallot, garlic, and bay leaf. Sauté, without browning, for about 1 minute. Add ripe tomatoes, balsamic vinegar and ketchup. Bring to a simmer.
3.   Place pot in oven for about 20 minutes to cook tomatoes.
4.   Cool ingredients, then process in a blender to purée. Strain through a fine mesh sieve. Season with salt, black pepper and lemon juice to taste.

Yield  4 servings

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