Octopus terrine

Octopus terrine

Octopus Terrine

Ingredients

  • 1 fresh octopus
  • 4 gelatine sheets
  • Olive oil
  • Salt
  • Pepper

Method

  1. Clean the octopus, removing the eyes and brain. Wash thoroughly to remove all sand.
  2. Separate the head from the legs. Place the octopus in a vacuum bag with salt, pepper, and a little olive oil.
  3. Cook in a vacuum steam setting at 75°C for 9 hours.
  4. Once cooked, without cooling, bring the octopus water to a boil. Add the gelatine sheets, pre-soaked in cold water, and stir until dissolved. Strain the liquid and keep it warm.
  5. Line a mold with plastic wrap and lay the octopus legs straight in layers, adding warm octopus water between each layer. Fill the terrine completely.
  6. Cover with plastic wrap and press down. Refrigerate overnight with weight applied to ensure proper setting.
Crushed Sweet Potato Salad

Ingredients

  • 100 g sweet potato (washed)
  • 1 g parsley (chopped)
  • 10 ml olive oil
  • Salt
  • Pepper

Method

  1. Place the sweet potato in a pot, cover with cold water, and add salt.
  2. Bring to a boil and cook until tender.
  3. Crush the sweet potato with a fork and mix with parsley, olive oil, salt, and pepper.
Octopus Mayonnaise

Ingredients

  • 100 g cold octopus water reduction (reduce 200 g of water to 100 g)
  • 20 g lemon yuzu compote
  • 1 g xanthan gum
  • 130 g olive oil

Method

  1. Mix the octopus water reduction with yuzu lemon compote and xanthan gum.
  2. Whisk in olive oil gradually until thickened to a mayonnaise-like consistency.
  3. Season with salt.
Piquillo Pepper Sauce

Ingredients

  • 100 g piquillo pepper
  • 12 g fresh coriander
  • 1/2 garlic clove
  • 25 ml olive oil
  • 20 g dried white bread (no crust)
  • 12 ml sherry vinegar
  • Salt
  • Pepper

Method

  1. Combine all ingredients in a blender and blend until smooth.
  2. Set aside for serving.
Bell Pepper Sorbet

Ingredients

  • 4 bell peppers
  • 15 ml water
  • 15 g sugar
  • 6 g sorbet stabilizer
  • 60 g raspberry puree
  • Juice of 1 lime
  • 3 drops Tabasco
  • Salt, to taste

Method

  1. Juice the bell peppers and combine with water, sugar, and sorbet stabilizer.
  2. Mix in raspberry puree, lime juice, Tabasco, and salt.
  3. Churn the mixture in an ice cream machine until it reaches a sorbet consistency.
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