I cant work out what it is yet. But the octopus was just to fine to walk past at the market. I was after sardines to make village style preserved under salt & weights then cleaned up & put under oil in jars.Sort of a poor mans anchovies.About a 5 week turn around.Got 5 kg,so got some work ahead of me tomorrow.They will sit whole in rock salt with chopped oranges ,lemons & bay leaf overnight.I will butterfly them tomorrow.
Anyway back to the big O's.
There is that classic Normandy mussels dish with leeks ,bacon,white wine & bits. I think thats the path I am headed down.I am using up the last batch of my speck as I have a new batch + 3 beef tongues to go into smoker over weekend.
I intend to use a lot of speck in this to get max smokey flavour. I might even swap the leek for fennel .I will work it out .