Rosmary octopus with potatoe/onion puree
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Rosmarine Octopus on potatoe mash with french onio
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Ingredients for 2
4 octopus arms
4 french onion
2 fresh rosmary trunks
6 small potatoes
Directions
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Step 1
Place octopus in vaccum bag together with the onions and rosmary
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Step 2
Cook at 77°C for 5:45 h
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Step 3
Boil the potaotes. Once done, mash and add liquid for vacuum bag got when cooking the octopus.
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Finishing Steps
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Step 0
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