Octopus Carpaccio
Ingredients
- Ingredients
- 1 kilogram Octopus (with the tentacles)
- 2 liters white wine
- 100 milliliters White vinegar
- 300 grams Soup vegetables (bouquet garnis)
- ½ bunch flat-leaf parsley
- 1 sprig thyme
- 3 bay leaves
- salt
- 1 Tbsp peppercorns
- 6 Tbsps olive oil
- 2 Tbsps Lime juice
- peppers
- trimmed Arugula
- trimmed Radicchio
- 2 Limes (segments)
- 2 Tbsps Diced tomatoes (peeled, seeded)
Preparation steps
Place the octopus in cheesecloth, and flatten with the flat side of a meat mallet for 10 minutes. Rinse and peel the octopus.
Heat 500 ml (approximately 17 ounces) of water to a boil with the white wine and the vinegar. Rinse, trim, and coarsely chop the soup vegetables. Rinse the parsley and thyme. Add the soup vegetables, herbs, and spices to the broth. Cook the octopus in the broth for 1 hour.
Remove the octopus from the cooking liquid and drain well. Shred the octopus if necessary.
Line a terrine moldd with plastic wrap, and layer the octopus meat into it. Cover with the plastic wrap, weigh down, and chill overnight in the refrigerator.
To serve, remove the octopus from the mold and thinly slice on a slicer or with a very sharp knife.
Mix the olive oil and lime juice to form a vinaigrette. Season to taste with salt and pepper. Spread some of the vinaigrette on plates and top with the sliced octopus. Garnish with the arugula, radicchio, and the lime segments. Mix the diced tomatoes into the remaining dressing. Top the carpaccio with the remaining vinaigrette, and serve.
