Slow-Cooked Octopus With Smoked Potato Cream And Parsley
Slow-Cooked Octopus With Smoked Potato Cream And Parsley and smokiness accentuates its taste. Perfect as a started dish.
1 Souce Vide
1 Kitchen Aid
- 2 kg Octopus
- 500 g Potatoes
- 1 Bunch Parsley
- 5 g Smoked Black Pepper
- 1/2 l Double Cream
- 3 g Winegar
Cook the Octopus for 18 hours Sous Vide with (salt, pepper, and thyme)
Boil the Potatoes with Double Cream until softened (Blend with Kitchen Aid and add the Smoked Pepper)
Boil the Parsley for 5 seconds and cool down in ice water. (Blend with Kitchen, add salt, pepper, and a touch of vinegar)
Food is vacuum-sealed in a cooking pouch and heated at a precise temperature in a water bath.
Advantages of cooking sous vide:
- Preserves flavor and aroma.
- Highlights flavors and retains colors.
- Preserves nutrients, unlike traditional cooking.