in

Octopus with Vegetable Noodles and Prunes

5 from 4 votes
Prep Time 1 hr
Cook Time 6 hrs 50 mins
Rest Time 2 mins
Total Time 7 hrs 52 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 41 kcal

Ingredients
 

Octopus:

    Sous Vide (77 °, 5-6h):

    • 1 Pc. Octopus
    • Olive oil
    • Martini
    • Star anise
    • Laurel
    • Garlic
    • Lemon zest

    In the pan:

    • Rosemary, thyme, garlic
    • Olive oil
    • Butter
    • Lemon juice
    • Salt, pepper, chilli, 5 spices

    Vegetable pasta:

    • 10 Pc. Carrots
    • 3 Pc. Zucchini
    • Olive oil
    • 3 Pc. Onions
    • 3 Pc. Cloves of garlic 3
    • 9 Branches Thyme
    • Salt pepper

    Prunes

      Pepper sauce:

      • 3 Pc. Peppers yellow
      • 3 Pc. Red peppers
      • Olive oil
      • 100 ml Vegetable stock
      • Salt pepper
      • Dates
      • Vodka

      Lemon Air:

      • 250 g Lemon juice
      • 3 g Lecithin

      Instructions
       

      Octopus:

      • Wash the octopus and divide into portion sizes. Mix with the ingredients for the sous vide, vacuum seal in the bag. Let rise at approx. 77 ° C for 5-6 hours.
      • Before serving, remove the octopus from the bag and grill / fry without the ingredients of the sous vide in a hot pan with the ingredients for the pan (alternatively use the grill).

      Vegetable pasta:

      • Process the carrots and zucchini into noodles with the vegetable sharpener. Then fry with olive oil, onions, garlic, herbs and spices.

      Prunes:

      • Chop the prunes and toss them briefly with the pasta.

      Pepper sauce:

      • Halve the bell peppers, clean, brush with oil and place on a baking sheet. 5-8min under the grill. Then skin and puree with approx. 100ml stock. Add dates and vodka to taste.

      Lemon Air:

      • Put the ingredients in a high bowl with a diameter of 25 cm and mix well with a mixer. Move the mixer in the upper part to work as much air as possible into the mixture. The light foam that forms on the surface is called "Air". Let rest for 2 minutes and then skim off the airy foam with a large spoon.

      Nutrition

      Serving: 100gCalories: 41kcalCarbohydrates: 3gProtein: 1gFat: 1.6g
      Avatar photo

      Written by John Myers

      Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Rate this recipe




      Tuscan Bread Salad

      Sweet and Sour Red Cabbage