Ingredients and cooking method of Sous vide octopus in white wine recipe
Ingredients
Serves: –+
- Octopus tentacles 500 gr
- Extra virgin olive oil 4 tbsp
- Sliced olives 100 gr
- Freshly squeezed lemon juice 2 tbsp
- Lemon zest 1 tbsp
- Freshly chopped parsley 1 tbsp
- White wine 50 ml
- Salt and freshly ground black pepper
Method
-
Adjust your sous vide thermostat to a 82.3°C temperature.
-
Place the octopus in a large vacuum bag (use white wine to reduce the specific “fishy taste”).
Seal the sous vide vacuum bag with a vacuum sealer. Place the bag in a gastronorm pan and set the timer for 4 hours. -
As soon as the timer goes off, take the bag out and get rid of a cooking liquid. Take out the octopus, sprinkle 2 tbsp. of olive oil, add salt and pepper to your liking.
-
Pan-fry or grill the octopus at high temperature for about 5 minutes until it gets crispy crust. Take out the tentacles and cut them into pieces.
-
Mix the olives, lemon juice, zest, parsley, and the remaining 3 tsp of olive oil in a bowl. Season with pepper and salt to your liking.
-
Separate the octopus into 4 servings and add the seasoning.
