Octopus in Jelly with Radish
Ingredients
- Ingredients
- 1 Octopus (approximately 1.2 kg, ready to cook)
- 200 milliliters white wine
- 300 milliliters fish stock
- 200 grams Celery
- 1 carrot
- ½ Fennel bulb
- 2 garlic cloves
- 4 centiliters Vermouth
- 5 sheets gelatin
- 1 black Daikon radish
- 1 Tbsp sugar
- 2 Tbsps vegetable oil
- 4 allspice
- 4 peppercorns
- Vinegar
- Sea salt
- freshly ground pepper
Preparation steps
Rinse octopus and pat dry.
Add white wine with about 1.5 liters (approximately 6 1/4 cups) of water into a pot. Add peeled and coarsely chopped celery and carrot. Rinse, trim and coarsely chop fennel and also add to water. Then add allspice and peppercorns. Boil together and add octopus, it should be covered with liquid. Simmer at low temperature for about 1.5 hours until octopus is tender. Then pour everything through a sieve and collect the liquid. Cut octopus into large pieces.
Soak gelatin in cold water.
Season about 0.4 liters (approximately 1 2/3 cups) of cooking liquid with vinegar, salt and pepper and dissolve gelatin in it.
Line a terrine mold with plastic wrap. Place octopus pieces into the mold and cover with gelatin broth, so that everything is covered. Refrigerate at least 2 hours and leave to set.
Rinse radish thoroughly and cut into thin slices. Blanch in boiling salted water for about 1 minute. Drain, rinse with ice cold water and drain well. In a frying pan with hot oil, fry radish slices on each side, sprinkle with sugar and caramelize until golden brown. Turn out octopus from the mold, remove plastic wrap and cut into slices. Serve by stacking alternately with radish slices on plates.
