Marinated Octopus on Toast
Ingredients
- Ingredients
- 500 grams Octopus (ready to cook)
- 1 l white wine
- 50 milliliters White vinegar
- 200 grams Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- ½ bunch fresh parsley
- 1 sprig thyme
- 2 bay leaves
- salt
- 1 tsp peppercorns
- 4 Tbsps olive oil
- lemons (juiced)
- 1 garlic clove
- ½ bunch Basil
- ½ bunch parsley
- Sea salt
- freshly ground pepper
- 1 Baguette
Preparation steps
Rinse octopus, drain and wrap in a kitchen towel and pound lightly with flat side of meat tenderizer.
Place 250 ml (approximately 9 ounces) water, white wine and white wine vinegar in a saucepan and bring to a boil. Rinse soup vegetables and coarsely chop. Rinse parsley and thyme and shake dry. Add soup vegetables, herbs and spices to pan. Place octopus in hot broth and reduce heat and cover. Simmer until tender for about 1 hour.
Remove octopus from broth and drain in a colander and pat dry.
Cut octopus into pieces and place in a bowl. For the marinade, mix olive oil, lemon juice, garlic, basil and parsley and season with sea salt and pepper, to taste. Set aside for about 20 minutes. Remove octopus pieces from marinade. Slice baguette diagonally and arrange octopus on bread. To serve, garnish with lemon wedges and chopped herbs, as desired.
