An octopus in the kitchen?! Don't be alarmed, we've just brought you our sous vide octopus arm in a brilliant recipe. A true end of summer treat!
Ingredients for 4 people:
- 4 packets in vacuum steamed octopus
- 1 lime
- 1 ktg fresh coriander
- 4 larger sweet potatoes
- 0,5 kg potatoes
- 10 dkg vaj
- 1 lemon
- 1 orange
- salad mix
- 0,25 kg cocktail tomatoes
- 1 California bell pepper
- olive oil
- 1 clove garlic
- 1 tsp fresh parsley
Preparing the potatoes and dressing:
- To start, wash the sweet potatoes, cut them in half and place them on a baking tray lined with baking paper.
- Using a small knife, pierce the sides in several places. This will help us to get it nice and cooked all over during the time in the oven. Drizzle with olive oil and put it at 160-165 degrees in a preheated oven for 40-45 minutes.
- Meanwhile, prepare the salad dressing. Pour the juice of half a lemon, orange and lime into a small bowl.
- Grate the garlic and add the finely chopped parsley. Season with salt and pepper and add enough olive oil to make a nice thick sauce. It shouldn't be too runny, but you can use it to dress the salad. Set this aside to rest.
- Peel and chop the potatoes and boil them in cold salted water. Meanwhile, in another pan, start heating water - this will be used for the octopus claws.
Preparing the salad:
- While everything is cooking, baking or heating, prepare the salad. Wash the tomatoes, the California peppers and the lettuce thoroughly. Cut the cocktail parsley in half, chop the California peppers as you like, and if you really want to spice it up, peel and chop the other half of the orange. Take care of the seeds and you can mix it all together, without the dressing for now.
- Meanwhile, the potatoes are cooked, so drain them, add the butter, mash them with a potato masher and whisk.
- Take the baked sweet potatoes out of the oven, let them cool a little, simply peel off the skins and add them to the mashed potato base.
- Add the juice of the other half of the lime and grate in the zest.
- Add the finely chopped coriander, salt and pepper to taste, crush with a fork, mix and you're done!
Making the octopus:
- Once the water for the octopus arm has boiled, remove from the heat and leave the thawed octopus in the sous vide bag to temper for up to 8 minutes. Meanwhile, heat a pan, add olive oil, a little butter and crushed garlic.
- The temperalt Remove the octopus from the bag and place in the hot pan. Season with salt and pepper and for a pleasant taste squeeze a little lemon juice over the top and grill for 2-3 minutes. The octopus will be rich in flavour, juicy and crumbly.
- Before serving, mix the salad with the dressing already prepared. Place the sweet potato puree in the middle of the plate, pile some of the salad on top and place the grilled octopus arms on top. To serve, sprinkle with fresh finely chopped parsley and coriander. #
