The Complete Guide to Cooking Octopus Like a Chef.
This dish is a perfect example of how to use the octopus in a way that it doesn’t taste rubbery and tough. This recipe is also a great way to use up any potatoes you might have.
Octopus is usually cooked quickly, but this recipe will show you how to slow-cook it for hours so that it becomes tender and juicy. The smoked potato cream sauce goes well with the octopus but can be omitted if desired. Parsley adds freshness and color to this dish.
Octopus is a popular dish in the Mediterranean region. It is usually cooked with olive oil, lemon, and garlic. Slow cooking can be done in various ways but it is usually done by simmering the octopus in water for hours.
The smoked potato cream sauce is made by heating up potatoes and adding smoked pepper to them.
Octopus has a chewy texture that doesn’t appeal to everyone, but you won’t find anyone complaining about this recipe!
Slow Cooked Octopus With Smoked Potato Cream And Parsley
- 1 Souce Vide machine
- 1 Cooking pan
- 1 Kitchen Aid
- 2 kg Octopus
- 500 g Potatoes
- 1 bunch Parsley
- 5 g Smoked Black Pepper
- 1/2 l Double cream
- 3 g White wine vinegar
- Cook the octopus for 18 hours under vacuum with (salt, pepper, and thyme) at 75 ° C
- Boil the Potatoes with Double Cream until soft (mix in the blender and add the Smoked Black Pepper)
- Boil the parsley for 5 seconds and let it cool in water and ice. (Mix in blender, add salt, pepper and a touch of vinegar)
Highlight the flavors and preserve the colors.
Preserve nutrients, unlike traditional cuisine.
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