Octopus escabeche
1.00 h
4 raciones
Difficulty:
Media
Ingredients
BLANCHING LIQUID FOR OCTOPUS
5 bags Earl Grey tea
400 ml soy sauce
1 lt white wine
70 g ginger
6 lts veg stock
350 g sugar
SAUCE
6 anchovy
2 1/2 Tsp coriander seeds
2 1/2 Tsp cumin seeds
20 sliced garlic
1 lts white wine
130 ml champagne vinegar
20 strings saffron
250 ml honey
GARNISH
White or Spanish Onion (sweat) + s/p
Cucumber diced
Fennel – Sheaved
Purple potato sliced and fried
Celery – Curls
Coriander micro
OCTOPUS DRESSED
25% lemon Juice
75% olive oil
Salt.
METHOD
BLANCHING LIQUID FOR OCTOPUS
- Prepare the octopus and blanch it in the earl grey tea with flashing in the ice bath.
- Combine all the other ingredients in a pan, bring it to medium heat, and submerge the octopus and cook.
- If cooking in a water bath, cut the octopus in tentacles and vacuum about 3 each with 100ml of liquid.
- Cook in a water bath at 72C.
SAUCE
- Slice anchovy in dices.
- Sweat it with garlic in little olive oil without giving it the color.
- Add toasted cumin and coriander seed to it.
- Deglaze with champagne vinegar and reduce to sec.
- Add honey and saffron.
- Bring it to boil.
- Add wine.
- Cook till wine's alcohol evaporated.
OCTOPUS DRESSED
- Fry octopus and then dress it.
