Recipe: Seared octopus on celeriac cream & lesser-calamint artichoke

This elegant and sophisticated dish is a celebration of both the land and the sea, offering a complex yet harmonious blend of flavors and textures. It brings together the tender, smoky notes of perfectly seared octopus, the silky-smooth earthiness of celeriac cream, and the delicate, herbaceous aroma of artichokes infused with lesser calamint. This recipe is designed to impress, transforming simple, high-quality ingredients into a memorable fine-dining experience.

The star of the dish is the seared octopus. The preparation begins by slowly braising the octopus to achieve a remarkably tender texture. Once tender, the octopus is removed and then quickly seared in a hot pan. This final step is crucial, as it creates a beautiful, charred crust on the outside while the inside remains succulently soft. This process imparts a deep, savory flavor that is both rustic and refined.

Beneath the octopus lies a bed of velvety celeriac cream. Made from celeriac root, a vegetable with a subtle, nutty, and slightly sweet flavor, this purée is whipped to a luxurious smoothness. It serves as the perfect canvas for the seared octopus, its creamy consistency and gentle flavor providing a comforting and rich counterpoint to the seafood.

Finally, the dish is elevated with the inclusion of artichoke hearts infused with lesser calamint. The artichokes are prepared to retain their delicate texture and mild flavor. They are then gently simmered with lesser calamint, a wild herb known for its light, minty, and slightly peppery notes. This infusion introduces a fresh, aromatic dimension to the dish, cutting through the richness of the celeriac cream and complementing the briny flavor of the octopus. The combination of these three elements—the smoky octopus, the creamy celeriac, and the fragrant artichoke—creates a truly exquisite culinary experience.