Preparing the octopus
Freeze the octopus 48 hours in advance. In a large pot, place the whole octopus, the bouquet of aromatics and enough water to submerge. Cover and cook over a very gentle flame for 40–50 minutes.
Preparing the asparagus and eel
Trim, peel and rinse the asparagus. Blanche half for 2-3 minutes, drain and place in ice water. Thinly shave the other half using a mandoline slicer. Set aside in ice water. Dice the smoked eel and shaved asparagus, then season the mixture with a drizzle of olive oil.
Preparing the Agria-haddock espuma
Cook the peeled Agria potato until soft. Simmer the haddock in hot cream, then add the potato. Pass the mixture through a mesh sieve and place in a culinary siphon.
Final steps
Slice off the octopus tentacles and sear them in a frying pan with a drizzle of olive oil. Grill the rest of the octopus over medium heat for 4-5 minutes. To serve, alternate tentacle and asparagus spear on a bed of smoked eel and asparagus, and add the espuma. Garnish with pickled red onions, shiso and cress.