This is a recipe for a sous vide octopus with gremolata and potatoes garnished with cauliflower. Everything in this appetizer is simple and minimalistic. Although, it doesn't take anything away from a dish or its taste. Moreover, spicy gremolata creates a special harmony and sets the mood for a traditional Italian cuisine.
Ingredients
Serves: –+
- Octopus limbs 8 pcs
- Potatoes 400 gr
- Butter 30 gr
- Spinach leaves a handful
- Gremolata ingredients:
- Green parsley 20 leaves
- Lemon ½ piece
- Bottarga powder 1 tbsp
- Garlic 2 cloves
- Cauliflower puree ingredients:
- Cauliflower 250 gr
- Milk 150 ml
- Garlic 1 clove
- Butter 20 gr
- Cuttlefish ink 15 gr
- Salt
Method
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Cut ½ lemon into thin slices. Chop the parsley.
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Dry these ingredients in a dehydrator until they get crispy. Grind it all into powder afterwards.
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Put octopus limbs into a vacuum bag and vacuumize it. Immerse the bag into a container with a heat thermostat. Cook using the sous vide technology at 78°C for about 5 hours.
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Peel and cut potatoes (a parisienne scoop or any other carving tool are preferable because our goal is to make potato balls). Then put it in a vacuum bag along with 30 grams of butter and cook under a sous vide treatment at 82°C for 2 hours.
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Cut the cauliflower into florets and boil in milk along with chopped garlic. Add butter, cuttlefish ink and salt.
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Press the spinach leaves using a small diameter round cutter.
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Take the octopus limbs out of the bag, fry over high heat and season with salt.
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Take the potatoes out of the bag, fry and season with salt.
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Put everything together on a plate and surprise your guests.
