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Pickled octopus and fennel salad

Name: Pickled octopus and fennel salad recipe
Ingredients: 1.5kg whole octopus, cleaned; 625ml white wine vinegar; 2 garlic cloves, bruised; 4 dried lemon myrtle leaves; 5 whole dried pepper berries; 1/2 tsp ground saltbush; 1 whole fennel, bulb thinly sliced (we used a mandoline), fronds reserved to serve; 60g karkalla, broken into sections 1/2 cup sea parsley leaves (substitute flat-leaf parsley); 80ml olive oil; Warm toasted bread, to serve

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by Nornie Bero

Mar 17, 2024

"Recipes like this are the perfect way to bring a little bit of my life on the island back to my home kitchen in Melbourne," says Nornie Bero. Happy childhood memories mingle with punchy native flavours in this must-try octopus salad from the native foods specialist.

1.5kg whole octopus, cleaned
2 1/2 cups (625ml) white wine vinegar
2 garlic cloves, bruised
4 dried lemon myrtle leaves
5 whole dried pepper berries
1/2 tsp ground saltbush
1 whole fennel, bulb thinly sliced (we used a mandoline), fronds reserved to serve
60g karkalla, broken into sections 1/2 cup sea parsley leaves (substitute flat-leaf parsley)
1/3 cup (80ml) extra virgin olive oil
Warm toasted bread, to serve

Method

1.

Using a sharp knife, separate the tentacles from the octopus head. Place head and tentacles in a large stockpot and cover generously with water. Season with salt flakes. Bring to the boil over high heat, then reduce heat and simmer, partially covered, for 1 hour or until tender, turning head and tentacles once during cooking.
2.

Remove from heat and, using tongs, place octopus in a large heatproof bowl with 1 cup (250ml) of the cooking liquid. Add vinegar, garlic, lemon myrtle and pepperberries. Stir and cover with a small plate to ensure the octopus is submerged in pickling liquid. Stand for 1 hour at room temperature, or cover and chill overnight.
3.

Reserve 2 tbs pickling liquid (see note). Drain octopus. Thinly slice octopus, leaving ends of tentacles intact, and season with saltbush. Toss to coat.
4.

Place fennel, octopus, karkalla and parsley leaves on a serving plate. Drizzle with oil and reserved pickling liquid and sprinkle with reserved fennel fronds. Season with salt flakes and freshly ground black pepper and toss to coat. Serve with some warm toasted bread.