2020 Winning Wines
Aromatic – SIWC 2020
Octopus, Fennel and Black Olives
Presented by chef Marcell Kustos
were judged with this recipe
~ 50g Octopus/person, cooked, marinated – slice the tentacle into thinner slices if required
50 g black olives, sliced
Fennel warm salad:
½ fennel, thinly sliced (mandolin)
½ onion, thinly sliced
1 Tbsp olive oil
1 tsb fennel seeds, toasted and ground
De-glaze with 30 ml white wine
Dressing, reduce to half:
200 ml chicken stock
200 ml orange juice
Finely grated rind and juice of 1 lemon
Fry onion and fennel for the warm salad.
Add fennel seeds and de-glaze with white wine when the onion is cooked.
Add the dressing and season with salt if needed.
Top the salad with sliced black olives and octopus pieces.