Grilled Octopus with Cauliflower Puree and Roasted Peppers
(0)
80 min
Under an hour
Kifli Kukták
Kényeztesse érzékeit ezzel a mediterrán ihletésű, elegáns fogással! A grillezett polip ropogós külseje és omlós belseje tökéletesen harmonizál a selymes, szerecsendióval fűszerezett karfiolpürével. A sült Padron paprikák enyhe füstössége és a friss borsóolaj élénk színe nemcsak ízben, de látványban is éttermi élményt varázsol az asztalára. Tökéletes választás egy különleges vacsorához vagy a tenger gyümölcseinek szerelmeseinek.
Ingredients
Preparation method
Preparation and Cooking
Rinse the octopus thoroughly under cold water. If using raw octopus, place it in a large pot with salted water, bay leaves, whole peppercorns, and garlic cloves. Bring to a boil, then simmer over low heat until tender, about 45-60 minutes. It's done when a fork easily pierces it. Let it cool in the cooking liquid to keep it juicier. (If you bought pre-cooked octopus, you can skip this step.)
Break the cauliflower into florets (set a few aside for garnish) and cook in salted water until tender, about 10-15 minutes. Drain, add butter and cream, then blend with an immersion blender until smooth. Season with salt and a pinch of nutmeg.
For the pea oil, cook the green peas in salted water for 2 minutes, then immediately cool them in ice water to preserve their vibrant green color. Blend with 100 ml olive oil, then strain through a fine sieve for an extra smooth consistency. Season with salt to taste.
Chef's tip
You can also add a cork to the octopus's cooking water – according to folk wisdom, this helps make the meat even more tender!
25 min
Under an hour
