Sous Vide Octopus Tentacle
Snow Skier, Wine lover, Motorbikes Foodie Amateur cook of no repute Lover of razor sharp knives! I have no time for bad coffee Melbourne, Australia.
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Edge-to-edge perfection. No skill required.
Ingredients for 1
Octopus Tentacle
Tomato
Lebanese Cucumber
Kalamata Olives
Red Onion
Red Capsicum (Red Pepper)
Greek Fetta
Dried Oregano
Flat Leaf Parsley
Garlic Clove
Lemon Zest
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 82ºC / 179.6ºF
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Step 2
Bring pot to a rapid boil Blanch Octopus for 5-7 minutes Remove and immerse in an ice bath. Allow to cool to the touch
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Step 3
Bag the Octopus with a splash of Kalamata Olive Oil and a pinch or two of salt Place in waterbath
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Step 4
Prepare Greek Salad to liking For Gremolata, use Flat Leaf Parsely, Garlic Clove and Lemon Zest Chop Parsley until nearly fine Using a Microplane, grate garlic over top of Parsley Without cleaning, use the same Microplane to zest lemons. This will help to remove any Garlic taint from the Microplane and capture all leftover garlic
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Step 5
Prepare grill or pan as hot as possible. Ideally use a charcoal grill for best results. Make sure it's HOT HOT HOT!!!
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Char grill or pan
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Step 0
When ready, remove octopus from bag, pat dry with paper towel. Char grill or pan for 3 minutes each side or until charred and golden. Slice and serve.