Grilled Octopus on Potato Cream

Name: Grilled Octopus on Potato Cream
Prep time: 40 min
Cook time: 135 min
Total time: 175 min
Yield: 4
Ingredients: Octopus (already cleaned) 2.2 lbs; Carrots 1; Yellow onions 1; Celery 1 rib; Ground white pepper to taste; Coarse salt to taste; Extra virgin olive oil for brushing to taste; Potatoes ratte 2.2 lbs; Whole milk 0.42 cup; Fresh liquid cream 0.4 cup; Butter cold from the fridge ½ cup; Fine salt to taste; White pepper to taste; Tomato purée 0.8 cup; Yellow onions 1; Honey 2.3 tbsp; White wine vinegar 3.4 tbsp; Mustard 1 ½ tbsp; Tomato paste 2 tsp; Worcestershire sauce 1 tsp; Dried chili pepper 1 pinch; Smoked paprika 1 pinch; Tabasco® 1 drop; Fine salt to taste; White pepper to taste; Panko to taste; Butter to taste

822

Calories per serving

Energy Kcal 822
Carbohydrates g 61
of which sugars g 23.5
Protein g 40.8
Fats g 46.1
of which saturated fat g 21.55
Fiber g 6
Cholesterol mg 313
Sodium mg 1373

Difficulty: Average
Prep time: 40 min
Cook time: 2 h 15 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Philippe Léveillé

Do you like to impress in the kitchen? Then let yourself be guided by the expertise of chef Philippe Leveille, who has prepared for us his "polp fiction", or grilled octopus on potato cream! A delightful reinterpretation that transforms the classic octopus and potato salad into a gourmet main course where every tiny detail matters. The potatoes become a soft and velvety cream that contrasts with the crunchy texture of the octopus tentacles, accentuated by a light coating of panko, the typical Japanese breadcrumbs; an innovative element to which homemade barbecue sauce is added, with its slightly smoky taste giving the dish an extra boost. Challenge yourself and impress your guests with grilled octopus on potato cream... it will be perfect for a romantic dinner or a special occasion!

Don't miss these tasty octopus recipes as well:

INGREDIENTS

822

Calories per serving

For the Grilled Octopus: Octopus 2.2 lbs (1.2 kg) - (already cleaned); Carrots 1; Yellow onions 1; Celery 1 rib; Ground white pepper to taste; Coarse salt to taste; Extra virgin olive oil to taste - for brushing

For the Potato Cream: Potatoes 2.2 lbs (1 kg) - ratte; Whole milk 0.42 cup (100 g); Fresh liquid cream 0.4 cup (100 g); Butter ½ cup (125 g) - cold from the fridge; Fine salt to taste; White pepper to taste

For the Barbecue Sauce: Tomato purée 0.8 cup (200 g); Yellow onions 1; Honey 2.3 tbsp (50 g); White wine vinegar 3.4 tbsp (50 g); Mustard 1 ½ tbsp (20 g); Tomato paste 2 tsp (10 g); Worcestershire sauce 1 tsp; Dried chili pepper 1 pinch; Smoked paprika 1 pinch; Tabasco® 1 drop; Fine salt to taste; White pepper to taste

For Breading: Panko to taste; Butter to taste

For the Potato Cream

To prepare the potato cream, first boil the potatoes: place them in a pot with cold water, bring to a boil, and cook for about 30 minutes depending on their size 1. Once cooked, peel them and immediately pass them through a food mill while they are still hot 2. Meanwhile, combine the milk and cream in a small pot 3 and bring to just below boiling.

Pour the mashed potatoes into a pan 4 and dry them over moderate heat, stirring with a ladle 5. When the milk and cream mixture is hot, gradually add it to the pan while stirring to combine 6.

Continue to stir with a hand whisk 7, then turn off the heat and add the cold butter from the fridge 8. Mix well to incorporate it evenly 9. Finally, salt, pepper, and strain the cream obtained to make it smooth and velvety.

For the Barbecue Sauce

To make the barbecue sauce, first clean and thinly slice the onion. Pour the honey into a small pot and heat it over moderate heat 10, then add the onion 11 and let it soften for about 5 minutes, taking care not to change its color. At this point, add the white wine vinegar 12 and mustard.

Add the tomato paste 13, the tomato puree 14, and a pinch of chili pepper 15.

Finally, season with a generous pinch of smoked paprika 16, a drop of Tabasco 17, and a teaspoon of Worcestershire sauce 18. Salt and pepper.

Stir and cook the sauce for a few more minutes 19, then strain it to remove the onion 20 and set it aside in a bowl 21.

For the Grilled Octopus

To prepare the octopus, first clean and roughly chop the celery 22, onion 23, and carrot 24.

Fill a large pot with water, then add a handful of coarse salt 25, white peppercorns, and the vegetables 25. Submerge the octopus 27 and cook for 55 minutes from when the water starts to boil.

Once cooked, place the octopus on a cutting board and separate the tentacles from the rest of the body 28. Brush the tentacles with oil 29, then place them on a hot griddle to make them crispy on the outside 30.

For Plating

When the tentacles are ready 31, you can assemble the ingredients: cut the tentacles in half and brush the sides and bottom with barbecue sauce 32, then cover with panko 33 which you have previously toasted in butter and dried on a cloth.

Spread the potato cream on the plate using the back of a spoon 34 and place the coated tentacles on top 35. Your grilled octopus on potato cream is ready to be served 36!

Storage

It is recommended to consume the grilled octopus on potato cream immediately.

You can prepare the potato cream and barbecue sauce in advance and store them in the refrigerator for one day, covered with plastic wrap.

Tip

Ratte potatoes are ideal because they have very low moisture content; alternatively, choose old and floury potatoes. It is important to mash them while they are still hot; otherwise, you won't get the ideal texture.

For this recipe, only the octopus tentacles are needed: the leftover parts can be used to make an octopus salad or other dishes.

For the translation of some texts, artificial intelligence tools may have been used.