Octopus sous-vide salad
Octopus sous-vide salad is a sophisticated dish that combines the tenderness of perfectly cooked octopus with intense, fresh additions. Thanks to the sous-vide method, the meat becomes incredibly soft and juicy.
Preparation: 8h
Easy
Preparation: 8h
Easy
Ingredients:
- 1500 g water
- 1 g ground black pepper
- 1 g bay leaf
- 5 g coriander leaves
- 100 g red onion
- 2 g sweet paprika
- 1 g smoked paprika
- 10 g lime juice
- 10 g garlic
- 120 g Carrot
- 3 g salt
- 30 g butter
- 100 g Pepper, green
- 100 g Pepper, red
- 40 g Oil, olive
- 5 g parsley leaves
- 600 g Octopus (Alaska Native)
Method of cooking:
- Place a bowl on the lid of the bowl without the measuring cup, reset the scale, and weigh 600 grams of octopus. Pat dry with paper towels, then cut into tentacles. Add 1 tablespoon of sweet paprika and 1 teaspoon of smoked paprika to the bowl. Mix everything well.
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