Soused Snook of
The Four Dances of The Sea

The Grange Restaurant, Hilton Adelaide, South Australia

Ingredients for
Octopus with Aioli:

• 2 kg Octopus Tentacles

• 40 gm Black Olives

• 4 cloves of garlic (crushed)

• 200 ml Olive Oil

• ¼ Bay Leaves

• Halved red chillies to taste

• ½ Lemon

• 6 Parsley Stock

Aioli Ingredients:

• 6 cloves of garlic

• 1 large red chilli

• Juice of ½ lemon

• 5 gm sea-salt

• 100 ml Olive Oil

• 4 roots of Coriander

• 1 Egg Yolk

Chef Cheong Liew,

The Grange Restaurant,
Hilton Adelaide, South Australia

1. Peel skin off octopus but leave the suckers intact and dry in tea towel.
2. Bring 200 ml of olive oil to a boil and add in crushed olives. Fry until it is smoked.
3. Gently gather the small ends of the tentacles, gently lower the tentacles into the pot and seal the octopus very quickly. Immediately bring the temperature down as low as possible.
4. Add in garlic, bay leaves, lemon and chillies. Cover the pot and simmer for 35-40 minutes. It should be as soft as lobster.

5. Composition:
    Slice octopus into sucker intervals and arrange on the plate and spoon a little aioli on the top.
   
   THE FOUR DANCES COMPOSITION
   Arrange a small bite size portion of each item on the plate and serve.  Keep in mind, the portion size and space on the plate to achieve a clean, smart presentation.

Aioli Preparation:

1. In a mortar and pestle, pound garlic, chilli, coriander roots into a fine smooth paste.  (How good the paste is depends on the patience of pounding!)
2. In a mixing bowl, put in egg yolk and garlic mixture. Whisk it with a fork and slowly add olive oil. Whisk to a mayonnaise consistency, then add salt and lemon juice to taste.

We gratefully acknowledge this contribution from Kylie Vaughton of Adelaide Hilton, Adelaide, South Australia.

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