Baby octopus, salmon, potatoes and oatmeal foam

NZ Herald 30/8/2010

Paul Jobin

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Serves 4

85 g	Rolled oats, jumbo, toasted in oven for 10 minutes
500 ml	Milk
85 ml	Water
8 g	Salt
¼ tsp	Agar agar powder, or soy lecithin
8	Baby octopuses, beak removed
12	Cocktail potatoes, small, scrubbed, steamed & peeled
200 g	Boneless salmon fillets, cut into small cubes
2 tbsp	Salmon roe
1 handful	Dill, tips, blitzed with the oil
½ cup	Avocado oil
1 handful	Wood sorrel

In a mixing bowl, stir oats, milk and water. With an immersion/stick blender, lightly blitz to break up oats and allow to stand at room temperature for 20 minutes.
Meanwhile, in rapidly salted lemon water, blanch the octopus for one minute then plunge into ice-cold water.
In a cast-iron frying pan, heat a little oil, saute potatoes with sea salt until golden, remove and place on kitchen towel. In the same pan, add a little more oil and sear the salmon cubes, remove and place on kitchen towel.
Drain and halve the octopus. With the grill on high, coat the octopus in some of the dill oil and cook for three minutes. Strain the oat mixture into a tall vessel, and with the immersion blender, foam with the salt and lecithin/agar. On warm plates scatter the octopus, salmon, potatoes, roe and wood sorrel. Spoon over foam and dress with a little dill oil.