2 x 200gm Blue-Eye Trevalla fillets – or another firm fleshed white fish such as Barramundi
100g dried squid ink linguine
1 octopus tentacle
2 cups good quality organic tomato soup
2 tbsp liquid hickory smoke
2 tsp sweet smoked paprika
1 tbsp apple cider vinegar
1 medium parsnip, chopped into 2x2cm dice
½ cauliflower, chopped into 2x2cm dice
1 tbsp labne, or crème fraiche
Juice and zest of ½ a lemon
1 tsp Dijon mustard
Watercress, to garnish
Crispy puffed pork crackling *from Asian supermarkets
Begin by preparing the parsnip puree. Place the chopped parsnip and cauliflower into a large saucepan of water. Season with salt and bring to the boil. Reduce heat and let simmer until vegetables are soft.
Once vegetables are soft, drain and transfer to the bowl of a food processor – alternatively if you don’t have a processor you can do this step with a hand-masher, although you won’t achieve a very smooth puree this way.
To the food processor, add the labne, lemon juice and zest, and mustard. Process to combine. Taste and adjust seasoning. Transfer to separate bowl and set aside – or in the refrigerator until needed.
For the smoked tomato fondue, place the tomato soup into a saucepan and bring to the boil. Reduce heat, add the hickory smoke, paprika, and vinegar and simmer to reduce a little. Remove from heat and adjust seasoning to taste. Set aside to cool – the mixture will continue to thicken as it cools.
To cook the octopus, heat some olive oil in a large pan with a tight fitting lid.
Pat dry the tentacle – do not remove the skin and suckers. Place the tentacle in the pan and cook for a few minutes to seal on all sides. Add 100ml of water to the pan, reduce the heat and cover with the lid. Cook the octopus until tender – approx. 45 minutes – rotating the tentacle with tongs every so often to ensure even cooking. Remove from heat and let the octopus cool to room temperature in the pan. Take tentacles out of the pan and remove the skin and suckers with your hands. Pop into the fridge until ready to use.
Cook linguine according to instructions on the packet. Drain and drizzle with a little olive oil.
To cook the fish, pat dry the fillets and season the skin with salt. Drizzle some olive oil in a non-stick fry pan. Place fish fillets in the pan, skin side down (make sure the pan is on low heat to ensure a gentle cook and crispy skin).
Cook the fish, skin-side down until the skin is nice and golden – approx. 3-4 minutes depending on the thickness of the fish. Flip the fillet gently and cook for a further 1-2 minutes until just cook through. Remove from pan and let rest.
Slice the octopus into 1cm lengths. Toss pieces in a little olive oil, some lemon juice, salt and pepper. Cook in a hot pan for 1-2 minutes, until lightly browned.
To serve, divide the pasta between two plates. Using a spoon, smear some of the parsnip puree to the side of the plate. Top the puree with a few pieces of octopus and dollop a little of the tomato fondue onto each piece of octopus.
Place a piece of fish on top of the linguine. Garnish with watercress and crackling. Drizzle with a little extra virgin olive oil. Serve immediately.