Octopus Carpaccio with Tomato Tartare and Avocado Vinaigrette

Summary

Ingredients

• 1 octopus
• 6 tomato (s), peeled
• 2 tablespoon pine nuts, toasted
• 2 slices toast or other white bread, debarked and cut into small cubes
• 1 avocado (s)
• 1 lemon (s)
• 1 clove garlic
• Salt and pepper, chilli, rosemary,
• olive oil
• Vinegar, (white wine vinegar)
• 0.5 ½ lemon (n)
• 2 bay leaves
• Salad, for decoration

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Instructions

1. Cook the octopus in a large saucepan with water, salt, 1/2 lemon and bay leaves until very soft (approx. 1 hour - 1.5 hours). The octopus really has to be very soft if the dish is to succeed.
2. Cut into pieces approx. 1 cm in size and wrap tightly (shaped as a loaf) in cling film, wrap very tightly with aluminum foil. Pierce holes so that any remaining liquid can drain off. Then wrap it again very, very tightly in a tea towel and tie with twine. Let rest overnight.
3. Then cut into very thin slices and serve on a plate with tomato tartar and avocado vinaigrette.
4. Tomato tartare:
5. Core the skinned tomatoes and cut into small cubes. Season with oil, a little vinegar, salt, pepper and rosemary. Add roasted pine nuts.
6. Croutons:
7. Warm olive oil with garlic and chilli. Fry the bread cubes in it until crispy. Mix with the tartar just before serving.
8. Avocado vinaigrette:
9. Dice the avocado very small, season with lemon, vinegar, oil, salt and pepper.
10. Arrange on a lettuce leaf as a decoration.