Grilled octopus
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
THE OCTOPUS
1 octopus
1 onion
1 stick of celery
1 carrot
1 spoonful of salt
THE SAUCE
1 small handful of fresh coriander
½ of green bell pepper
½ spoonful of sweet paprika
2 garlic cloves
Ground cumin
1 spoonful of olive oil
Spicy sauce (to taste)
4 spoonfuls of alcohol vinegar.
METHOD
- Clean, drain and dry the herbs. Crumble the bread and melt the butter.
- Separate out the parsley leaves and remove the stems.
- Blend the crumbs with the butter, parsley, coriander and dill; season with salt.
- Cut the swordfish into four slices.
- Put a griddle on a high heat, add 3 spoonfuls of oils and, once hot, the swordfish. Season and seal the fish, browning it rapidly on both sides (if necessary seal in two rounds of two pieces).
- Add the walnuts to the bread and herbs and stir together..
- Place the swordfish fillets on a baking tray and cover evenly with the bread mix.
- Grill the bread, walnut and herb covering until golden, while finishing cooking the fish (make sure your timings are good otherwise the fish will dry out).
- Serve the fish au gratin with a creamed turnip garnish.
