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.
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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.