Sous Vide Grilled Octopus - Recipe by Chef Adriana Rodrigues

Ingredients

Octopus:

1kg octopus hands
4 bay leaves
Salt
Pepper
Olive oil

Avocado purée:

1 avocado
1/2 lemon juice
Salt
Pepper

Cauliflower:

1/2 cauliflower
Salt
Pepper
Olive oil

Octopus mayo:

20mL octopus gelatin
1/2 tsp Dijon
5mL lemon juice
Salt
Pepper
Grapeseed oil

Method

Octopus:

Preheat the sous vide cooker to 70 C.

Divide the octopus into portions and put in a vacuum sealer bag; season with salt, pepper, and olive oil, then place the bay leaves into the bag and seal it.

Submerge in the water and cook for 8 hours.

After cooking, remove the bag and place it in an ice water bath.

When it is completely cold, divide the octopus into 5 portions of 100g each.

Avocado purée:

Put the avocado in a bowl, add lemon juice, salt, and pepper, then blend till smooth and creamy.

Cauliflower:

Divide the cauliflower into florets and blanch it.

Octopus mayo:

Put octopus gelatin, lemon juice, Dijon, salt and pepper in a tall container and start to blend with a stick blender.

Add the grapeseed oil and blend till mayonnaise consistency.

Plating:

Bring a cast iron grill to high heat, in a bowl put the octopus, a bit of salt, olive oil and paprika and mix well.

Place the octopus on the hot grill and cook for 2 minutes per side.

In the meantime, put the cauliflower on the grill.

Put one tablespoon of avocado on a flat base plate, and place the grilled octopus with the mayo on top and next to it the cauliflower.

Garnish with micro herbs and a touch of lemon vinaigrette.

Recipe provided by Bella Restaurant & Wine Bar