Octopus with Vegetable Noodles and Prunes
Prep Time1 hour hr
Cook Time6 hours hrs 50 minutes mins
Rest Time2 minutes mins
Total Time7 hours hrs 52 minutes mins
Servings: 5 people
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
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
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.
Serving: 100g | Calories: 41kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1.6g