Octopus cooked in its own juices, with tomato, avocado and cuttlefish chips
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
1 kg octopus1 turnip
1 sheet kombu kelp
100 ml soy sauce
1 onion
1 tomato
1 sprig rosemary
Salt
1 L water
Sauce
300 ml liquid
100 ml olive oil
100 ml canola oil
Samphire
200 g rock samphire
500 ml water
Salt
100 ml spirit vinegar
Cuttlefish Chips
50 g tapioca pearls
1 tsp cuttlefish ink
Oil for frying
Salt
Avocado
1 avocado
Juice of ½ lemon
Salt
Tomato
12 cherry tomatoes
30 g sugar
100 ml white wine
50 ml white balsamic vinegar
Olive oil
Nasturtium leaves
Elaboration
Place the octopus into the sink and grate the fresh turnip over it, then knead them together to clean the octopus, and rinse with clean water. When the octopus is clean, carefully bash it with an empty glass bottle. This will soften the tentacles so that they remain tender after cooking.
Combine the water, kombu, soy sauce, halved or roughly chopped onion and tomato, rosemary and salt in a saucepan. Bring to a boil, cook for a few minutes and leave to cool.
Place the octopus into a vacuum sealer bag suitable for sous vide cooking, pour in the kombu and soy soup, and carefully seal it. Cook the octopus for 2 hours and 10 minutes in a combi-steamer, using the steam function. Afterwards place the bag into ice water until it cools completely. Remove the octopus from the bag and cut it into small pieces, reserving some of the soup for the sauce.
Sauce
Strain 300 ml of the liquid in which the octopus was cooked, pour it into a tall container and blend with a immersion blender, slowly adding both oils to obtain a mayonnaise.
Samphire
In a saucepan combine the water, vinegar and salt. Bring to a boil, then add the washed samphire leaves and leave to cool. Leave the samphire in the liquid for as long as possible to develop the flavor.
Cuttlefish chips
Boil the tapioca pearls in salted water for 20 minutes. When they are cooked, drain them and put into a small saucepan, add the cuttlefish ink and cook for 6 minutes. Spread the paste onto a silicone mat and dry for 4 hours in a convection oven at 60°C. When the tapioca is dry, break it into large pieces and fry for a few seconds in oil heated to 165°C, to obtain chips. (It is easiest to dip the pieces in the oil using cooking pincers.)
Avocado
Peel the avocado, remove the pit and pass the flesh through a fine sieve. Season with salt and lemon juice and whisk to get a smooth purée.
Tomato
Briefly blanch the tomatoes and peel them. Combine the wine, vinegar and sugar in a saucepan and bring to a boil. Roughly chop the tomatoes, add them to the liquid, cook for 5 minutes and set aside to cool.
To serve
Place the marinade on a plate first, followed by the octopus, avocado purée, tomato sauce and the marinated samphire. Finally, drizzle with olive oil, decorate with nasturtium leaves and crumbled cuttlefish chips and serve.
