Preview

Slow cooked octopus, chorizo slices, fingerling potatoes with fleur de sel, green salsa, granny smith

BBQ, Under vaccum, Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish, White fish, Vegetables and Fruits, Fish, Seafood & Shellfish

Different flavours and cooking techniques come together to bring you a dish easy to make that will give your guests something to remember.

Depending on the quantities, this dish can be served as a starter or a main.

Note

Cooking technique in a pan

2/ If the octopus is whole, slice off the head and the beak, do not tear apart the tentacles. Once the salted water is boiling, hold the octopus by the body.

Put it under water (without droping it) for 5 to 10 seconds and take it out. Do that again 3 or 4 times, this will tenderize the flesh and it will get used to the heat. Then drop it completely and add the garnish.

You can also grill the octopus once you poached it.

If you wanna serve it as a starter, just make smaller portions.

Ingredients

Recipe for 4

Salsa verde

50 Gr

Basil

15 Gr

Tarragon

40 Gr

Coriander

45 Gr

Flat parsley

145 Ml

Olive oil

0.25 Tsp

Cumin powder

0.25 Tsp

Ground coriander

1 Unit(s)

Lemon juice

1 Tbsp

Capers

Octopus

1.15 Kg

Octopus

1 Dash

Olive oil

0.50 Unit(s)

Lemon

1 Sprig(s)

Thyme

0.50 Sprig(s)

Rosemary

1 Gr

Coriander seeds

1 Gr

Cumin seeds

0.25 Tsp

Chili flakes

0.50 Tsp

Black peppercorns

2 Leaf(ves)

Bay leaf

2 Pinch(es)

Sea salt flakes

Fingerling potatoes

20 Unit(s)

Fingerling potatoes

2 Sprig(s)

Rosemary

6 Sprig(s)

Thyme

3 Clove(s)

Crushed garlic

4 Pinch(es)

Coarse salt

100 Gr

Spanish chorizo

Last touch

4 Pinch(es)

Micro mesclun

1 Unit(s)

Granny smith apple

Salt and pepper
Olive oil

Preparation time: 60 min

Preheat your at 0 °F

Salsa verde

Place all the ingredients in a blender, mix to a paste then sieve.
Octopus

In a vacuum seal bag, put the octopus then add the olive oil, the lemon, the peppercorns, the salt, the thyme, the rosemary, the bay leaves and the spices.

1/Place the octopus in a 77°C (170.6°F) water bath for 5 hours.

2/You can also boil it (make sure the water is salted) for 50 minutes with an onion, a celery stalk, a red pepper, some parsley and some peppercorns.

Use a knife to make sure it's cooked through.

Place the tentacles under cold water (this is optional if you wanna keep them warm) to remove the skin.
Potatoes

Fingerling potatoes

In a pan, put all the ingredients, cover with cold water.

Bring to a boil and make sure the potatoes are cooked through using a knife.

Peel the potatoes while they're hot, it will be easier. Then slice them (thickness of 5 mm)

Chorizo

Slice the chorizo, fry them quickly in a hot pan and remove onto some kitchen paper.
Plating and last touch

Make a mini brunoise (small dice) with apples just before serving.

Spread the salsa verde on the plate.

Then place on it some potato slices, add the octopus and the chorizo slices.

Put here and there some apple dice.

Finish with a drizzle of olive oil, some fleur de sel and fresh ground pepper.

Finally, sprinkle some sprouts.

Official partners

Cooking technique in a pan

2/ If the octopus is whole, slice off the head and the beak, do not tear apart the tentacles. Once the salted water is boiling, hold the octopus by the body.

You can also grill the octopus once you poached it.

If you wanna serve it as a starter, just make smaller portions.

Cooking schedule