Gastronomixs

Octopus poached in court-bouillon

This is a classic way to prepare octopus. You can easily vary with the flavours by using a different stock. 

Makes 1kg.

Octopus poached in court-bouillon

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Ingredients

1

kg 

octopus

500

g

onion

500

g

carrot

250

g

fennel bulb

250

g

leeks

5

stalks

parsley

500

ml

dry white wine

5

litres

water

250

ml

vinegar

5

sprigs

thyme

2

 

bay leaves

2

g

crushed white peppercorns

20

g

salt

Preparation method

  • Clean the octopus (see component: Cleaning octopus).
  • Clean and finely chop the vegetables.
  • Place the vegetables, white wine, water, vinegar, thyme, bay leaf, and salt and pepper in a pan. 
  • Bring to the boil.
  • Infuse for 30 minutes at just below boiling point (about 95°C)
  • Pour through a strainer lined with a damp passing cloth.
  • Return the liquid to the pan.
  • Poach the octopus in this liquid for 30 minutes.
  • Remove the pan from the heat and set aside to allow the octopus to cool in the poaching liquid.

Serving suggestions

  • As a basic preparation for further processing such as charred octopus or octopus grilled on the barbecue.
  • As a component of a fruits de mer platter with lemon mayonnaise.
  • Cut the octopus into pieces and serve with a brown butter and sage pasta.

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