Octopus with salt-baked celeriac

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

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By Matt Tebbutt

Ingredients

For the salt-baked celeriac

  • 300g/10½oz rock salt
  • 5 free-range egg whites
  • 300g/10½oz plain flour
  • 1 celeriac

For the octopus

  • 2 tbsp olive oil
  • ½ onion, diced
  • ½ fennel bulb, core removed and diced
  • 2 fresh red chillies, finely chopped
  • 2 star anise
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 400g tin chopped tomatoes
  • 500ml/18fl oz fish stock
  • ½ bottle of red wine
  • 2 oranges, zest and juice only
  • 1 whole octopus (approximately 1kg/3lb), cleaned and prepared

For the green sauce

  • ½ bunch fresh flatleaf parsley
  • 1 small green chilli, chopped
  • ½ bunch fresh coriander
  • 3 garlic cloves, peeled
  • 1 tsp cumin seeds, toasted and ground
  • 2 tbsp olive oil
  • 1 lemon, juice only
  • salt and freshly ground black pepper
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