Sous Vide Octopus with Mergeuz | Recipe by sousvidetools.com

Sous Vide Octopus with Mergeuz, Dried Tomato, Cumin Mayonnaise and White Asparagus

  • COOK TIME: 6 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Difficult

Ingredients

  • 1 Octopus about 1kg in Weight
  • 200g Mergeuz Sausage
  • Olive Oil
  • 3 tbls. Toasted Cumin Seeds, crushed
  • 2 Sprigs Thyme
  • 2 Sprigs Rosemary
  • 2 Tbsp. Roasted Coriander Seeds
  • 2 Red Chillies
  • Zest of 3 Lemons + Juice
  • 20 Leaves Basil
  • 4 Vine Ripened Plum Tomatoes
  • Sea Salt
  • 100mls Homemade Mayonnaise
  • 20mls Saffron Water
  • 1 Bunch White Asparagus, peeled and blanched

 

Equipment

EQUIPMENT

Method

The sous vide technique is perfect for octopus as it enable you to infuse flavours into the meat easily, giving a much stronger flavour.

METHOD

  1. Remove the head from the octopus just below the ball. Using a brush and salt scrub the tentacles of any slime
  2. Rinse the tentacles in cold water, cut off the suckers and discard
  3. Place the tentacles in a pouch
  4. In a bowl mix the coriander, lemon zest, half the cumin, chopped red chilli, basil, thyme and rosemary then add about 75mls of olive oil
  5. Add this mix to the pouch then vac-seal
  6. Cook in a preheated water oven at 78 degrees for 5 hours
  7. Grill the mergeuz sausage until cooked then slice to desired shape for. Set aside, keeping warm
  8. Mix the mayonnaise with the saffron water and the remaining cumin powder. Add a little lemon juice
  9. Preheat a griddle pan to smoking hot
  10. Take the octopus tentacles from the pouch, cut in half length-ways and place on the hot griddle to char
  11. Dress the asparagus with a little olive oil and salt then place onto the griddle to char
  12. To serve, spoon the cumin mayonnaise onto the plate, add the slices of hot mergeuz sausage and the roasted
  13. octopus and asparagus

Chef’s Tip –

Octopus stands up to all sorts of flavours but truly works well with Thai spices, lemongrass and galangal etc.

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