Rosmary octopus with potatoe/onion puree

Rosmarine Octopus on potatoe mash with french onio

Author

ULqltEyHbQlLIBiUBlzrl1

Prep Time: 06:30

Recipe Time: 05:45

Temperature : 170.6F / 77C

Ingredients

• 4 octopus arms
• 4 french onion
• 2 fresh rosmary trunks
• 6 small potatoes

Directions

1. Place octopus in vaccum bag together with the onions and rosmary
2. Cook at 77°C for 5:45 h
3. Boil the potaotes. Once done, mash and add liquid for vacuum bag got when cooking the octopus.

Finishing Steps

1. Pan fry, grill or finich the octopus with a blowtorch. Serve mash as a base on the plate Place octopus arm on top Add onions on the side Finish with some fresh rosmary Flowers (if season) and some maldon salt flakes