After a night of marinating in the walkin, the octopus was ready to cook when I came in this morning. After removing the octopus from the marinade making sure to remove all the peppercorns and such, I placed them in a rondo with a nice bottle of red wine, a light fish fumet, fennel, onion, celery and fresh bay leaf. They were cooked for maybe an hour, until almost tender and then removed from the heat, left in container they cooked in and placed in the refrigerator. I left them in the "nage" so that they would, as they cooled, collect as much mositure and flavor as possible. Once they were cooled, we portioned them, and were ready to use them with our salsa. Fingerling potatoes that were blanched first and then roasted in the pan, piqiullo red peppers, a bit of salad greens and the two main ingredients were all gently sauteed in the pan until warmed. They were then placed in a bowl that had just a bit of the salsa on the bottom allready. Next time I do this dish it would be nice to think about the other misen place just a bit more.
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