Poulpe Niçoise



  • Octopus
  • Gelatine
  • purple cabbage
  • Onion
  • celery stalk
  • Cherry tomato
  • Garlic
  • Potatoes
  • Black olive
  • Starch
  • edamame beans
  • bloody lamb's ear
  • Salt
  • Black pepper
  • Vinegar
  • Candy
  • Sunflower oil
  • Lemon
  • Salt
  • Anchovy
  • Olive oil
  • Quail egg

Boil the octopus in a pressure cooker with vinegar, salt and onion for 35 minutes and scrape the skin of the octopus so that the suction cups remain on it. Blend the purple cabbage, salt, sugar and water with the help of a hand blender until you get a purple liquid, and then leave the octopus in brine for 15 minutes.

Then, cut the octopus legs in equal thicknesses and arrange them in a square gastronome or bowl with the large pieces on the outside and strain the remaining purple brine, then melt 1 sheet of gelatin and mix it and pour it so that it does not go over the octopuses you have lined up. Rest in the freezer for 10 minutes.

After cutting the potatoes in the form of brunoise, boil them in salted water for 10 minutes, then flavor them with olive oil and salt.

Cherry Tomato Sauce:

Saute olive oil, garlic, finely chopped onion and celery stalks until soft, then add cherry tomatoes cut in half and cook on high heat for 10 minutes. Then, with the help of a blender, pull the sauce and pass it through a strainer, add 1 teaspoon of starch in water, add it to your sauce, heat it for 5 minutes and then take your sauce from the fire.

Roast the edamame beans with their skins on the fire and peel them. Squeeze the peeled beans between the octopuses you made.

Anchovy mayonnaise:

-Put 400 ml (13.52 oz) of sunflower oil in the freezer and let it sit for 10 minutes (it will have a gel consistency)

Squeeze 1 egg yolk, juice of half a lemon into the mayonnaise pot and whisk until foamy; Then, take the cooled oil with 1 anchovies with the help of a blender and add it to the mayonnaise pot drop by drop while whisking with one hand. Add extra virgin olive oil to your mayonnaise, which keeps its consistency, to make it both flavor and a little fluid.

Quail eggs: Boil the eggs for 4 minutes and peel them.

Candy black olives: Take the pits of the olives and cut them in half, then place them on the baking tray; then put sugar and olive oil on them and bake in the oven at 100 ( 212)  degrees for 20 minutes.


Put the octopus on half of your plate and all the ingredients you have prepared on the other half.



 

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