Spicy Octopus with Potato Gratin
⏳ Time
45 minutes 30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
We decided to combine the sea and land of Mexico by bringing together two typical ingredients. From the potatoes, we make a gratin by slicing them thinly, layering them, and baking them in the oven. Cooking the octopus is a bit more complicated; it must be boiled for one to one and a half hours with fragrant herbs. The combination of potatoes and octopus is familiar to Mexicans, and here we simply made this dish a bit more appealing by adding onion cream and tomato salsa. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Octopus - 14.1 oz
- Potato - 17.6 oz
- Salsa Verde Sauce - 3.5 oz
- Onion - 14.1 oz
- Cream - 5 fl oz
- Butter - 0.7 oz
- Champagne Vinegar - 0 fl oz
- Vegetable Oil - 0 fl oz
Step by Step guide
Step 1
Boil the octopus for 1.5 hours over medium heat with added spices.
Step 2
While the octopus is cooking, prepare the onion cream. Sauté the finely chopped onion in vegetable oil. Then, slowly cook the onion in butter, adding cream. Once the cream has reduced, blend the mixture until smooth. Adjust the flavor with sherry vinegar.
Step 3
Prepare the potato gratin. Slice the potatoes thinly, sprinkle with thyme and salt, and add butter. Place in the oven for 20 minutes at a temperature of 338°F.
Step 4
As soon as the octopus is boiled, sear it on both sides for 1 minute.
Step 5
Spread the onion cream, salsa verde, and spiced octopus over the potato gratin.
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