Octopus Carpaccio with Tomato Tartare and Avocado Vinaigrette
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Then cut into very thin slices and serve on a plate with tomato tartar and avocado vinaigrette.
- Tomato tartare:
- Core the skinned tomatoes and cut into small cubes. Season with oil, a little vinegar, salt, pepper and rosemary. Add roasted pine nuts.
- Croutons:
- Warm olive oil with garlic and chilli. Fry the bread cubes in it until crispy. Mix with the tartar just before serving.
- Avocado vinaigrette:
- Dice the avocado very small, season with lemon, vinegar, oil, salt and pepper.
- Arrange on a lettuce leaf as a decoration.
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