Crispy Octopus

May 22

Roasted Mango, Polenta, Mango Kimchi, Toasted Coriander, Chicatanas, Aji Panca

Chef Kyle Schutte of Wright & Company | Detroit

INGREDIENTS

Mango Kimchi:
150 grams kosher salt
5 kilograms diced mango
350 grams grated daikon radish
150 grams grated ginger
125 grams minced Fresno chiles
50 grams shaved garlic
2½ bunches green onions, thinly sliced

Coriander Oil:
50 grams coriander seeds
500 grams canola oil

Roasted Mango:
37.5 grams calcium hydroxide
500 grams mango ends
Kosher salt
Aji panca chile powder

Puffed Sushi Rice:
500 grams sushi rice
15 grams kosher salt
Aji Panca chile powder

Sushi Rice Polenta:
3 liters soy milk
25 grams kosher salt
350 grams rice flour
185 grams rice vinegar
60 grams mirin
40 grams coconut sugar

Toasted Coriander:
100 grams coriander seeds
5 grams kosher salt
Neutral oil

Octopus:
20 grams star anise
30 grams coriander seeds
10 grams black peppercorns
1.5 kilograms yellow onion, thinly sliced
750 grams red onion, thinly sliced
25 grams kosher salt
1.2 kilograms blended oil
200 grams red wine vinegar
100 grams white balsamic vinegar
500 grams fresno chiles, charred
100 grams black garlic
200 grams coconut sugar
1 large octopus leg, cleaned

Chile Seasoning:
100 grams powdered mango
50 grams ground coriander
50 grams aji panca chile powder
25 grams lime powder

To Assemble and Serve:
Neutral oil
Cornstarch
Kosher salt
Thai basil leaves, picked
Micro opal basil
Chicatanas
Zest of 1 lime

METHOD

For the Mango Kimchi:
In a large nonreactive container, combine salt and 5 kilograms water. Stir until salt is fully dissolved. Add mango and let soak 2 hours. Strain and set aside. In a large bowl, combine all remaining ingredients with the seasoned mango. Transfer mixture to a fermentation crock and let sit at room temperature for at least 1 month, making sure to stir every other day. When finished, the kimchi should reach a pH level under 4.5. Once fermented, transfer mixture to a blender and purée until smooth. Weigh mixture, then add to a stock pot over low heat. Reduce until mixture reaches 2 kilograms. Transfer back to a blender and purée again until smooth. Transfer to a squeeze bottle and refrigerate.

For the Coriander Oil:
In a large saucepan over medium-low heat, toast coriander seeds. Increase heat and add oil. Heat until the mixture reaches 200°F. Remove from heat and let steep at room temperature. Once cooled, transfer mixture to a blender and blend on high speed. Strain through a fine mesh sieve and reserve.

For the Roasted Mango:
In a nonreactive container, combine calcium hydroxide and 1.5 kilograms water. Add mango and let soak overnight, or at least 12 hours. The next day, strain and transfer mango to a sheet tray, flat-side up. Let air-dry at room temperature overnight. The next day, heat a convection oven to 350°F. Brush mango with Coriander Oil, then season with sea salt and chile powder. Roast 45 minutes. Let cool.

For the Puffed Sushi Rice:
In a stock pot over medium heat, combine rice, salt, and 1.5 kilograms water. Bring mixture to a simmer, then cover and reduce heat. Cook until water is fully absorbed and rice is soft. Transfer cooked rice to a plastic wrap-lined sheet tray. Spread rice into a single, even layer and let air dry at room temperature. When rice is completely dried, break up into individual grains. In a saucepan over high flame, heat oil to 375°F. Place mesh strainer over pan and fry rice in oil until puffed. Remove from heat and season with salt and chile powder. Set aside.

For the Sushi Rice Polenta:
In a small rondeau over medium heat, bring soy milk and salt to a simmer. Whisk in flour and cook until mixture thickens. Remove from heat and whisk in vinegar, mirin, and sugar. Pass through a colander and return to pot. Keep warm.

For the Toasted Coriander:
In a saucepan over high heat, combine coriander, salt and 2 kilograms water. Cook until liquid has evaporated. Strain through a colander and set aside. In a saucepan over high flame, heat oil to 350°F. Fry seeds in oil until crunchy. Let cool.

For the Octopus:
In a rondeau over medium heat, toast the star anise, coriander, and peppercorns until fragrant. Add onion, salt, and blended oil. Increase heat and cook until the onions have caramelized. Transfer mixture to a blender with remaining ingredients and purée until smooth. Strain through a fine mesh sieve and set aside. Heat water bath of an immersion circulator to 200°F. In a large bowl, toss octopus with enough marinade to thoroughly coat. Transfer octopus to a vacuum bag and seal. Sous vide 2 hours. Let cool. Once cooled, clean the octopus using a paring knife, making sure to keep the suction cups attached while removing the skin.

For the Chile Seasoning:
In a bowl, combine all ingredients. Set aside.

To Assemble and Serve:
Heat oven to 500°F. In a saucepan over high flame, heat oil to 350°F. Dredge Octopus in cornstarch. Fry until crispy. Transfer to a paper towel-lined plate and season with salt and Chile Seasoning. Place Roasted Mango on a sheet tray and warm in oven. Once warmed, brush with Coriander Oil. Set aside. In the center of a large serving plate, place 1 spoonful Sushi Rice Polenta. Arrange fried Octopus around the top side of the Sushi Rice Polenta. Along the bottom, arrange basil leaves. Place the Roasted Mango on top of the Sushi Rice Polenta. Top with Toasted Coriander, Puffed Sushi Rice, chicatanas, and lime zest. Finish with a few large dots of Mango Kimchi around the plate.

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