Gastronomixs

Marinated octopus with miso cream and cucumber

Joachim Wissler was born in Nürtingen, Germany, on 13 January 1963. He grew up on a dairy farm where his parents also ran a restaurant. This is where his passion for cooking was inspired. He received his first Michelin star in 1995 as chef de cuisine at Schloss Reinharshausen. In 2000, he took on a new challenge at Restaurant Vendôme in Grandhotel Schloss Bensberg, where he was awarded a Michelin star after his first year, followed by a second star in 2002, and the third star in 2004. He has won several prizes including ‘Restaurant of the Year’ in 2001, ‘Cook of the Year’ in 2003 and in 2004, and he was the first German chef to win the Spanish ‘Lo Mejor de la Gastronomía’ prize in Alicante, Spain. He published his latest cooking book JW in 2010.

Wissler is a true pioneer. Whilst respecting the German kitchen, he combines his own particular style with challenging, modern, and creative elements. Each of his dishes must tell a story: these can be inspired by a memory from his childhood, but can also be a recollection of an experience, dream, or aroma. His passion for the product, his love of cooking, and his instinct for refined compositions make Joachim one of the best chefs in Germany today.

Creation by Joachim Wissler, Restaurant Vendôme***, Bergisch Gladbach, Germany

Marinated octopus with miso cream and cucumber

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

tbsp

peanut oil

50

g

unsalted peanuts

15

g

powdered sugar

3

g

salt

125

ml

water

85

g

semolina

5

g

yeast

2

g

sepia ink

1

g

baking powder

 

 

salt

 

 

cayenne pepper

150

ml

peanut oil

150

g

raw potato slices

100

g

white leek, washed and chopped

50

g

roasted peanuts

50

g

white beans, soaked

50

g

egg whites

50

g

flat-leaf parsley

40

ml

white balsamic vinegar

30

g

smoked pork belly, cut into cubes

1

l

reduced octopus broth

2

g

xanthan

 

 

cayenne pepper

 

 

sea salt

100

g

miso mayonnaise (see recipe GSX)

80

g

cucumbers, cut into thin slices (lengthwise)

50

g

cucumbers, cut into cubes (5mm x 5mm)

50

g

sepia strips (5mm x 3mm x 3cm)

40

g

seaweed, fresh or dried (green or red)

100

ml

white balsamic vinegar

500

g

fennel, leeks, celeriac

4

cloves

garlic

2

 

bay leaves

1

 

octopus, approximately 1.2 to 1.5 kg

 

 

sea salt

Preparation method: octopus and broth
  • Briefly boil the octopus in water and drain.
  • Place the octopus in fresh water with some sea salt and white balsamic vinegar.
  • Heat to a boil and cook slowly, covered with a cloth, at 85°C for about 50-70 minutes.
  • After 25 minutes add the vegetables, garlic, and bay leaves.
  • When the octopus is tender, cool in ice water.
  • Drain the cooking liquid and reduce it by 50%.
  • Let the cold octopus dry at room temperature for one hour.
  • Remove the tentacles from the body one by one.
  • Remove the purple skin from the tentacles without cutting off the suckers.
  • Carefully wash the tentacles with water.
  • Slice the tentacles in half between the suckers.
  • Diagonally slice the halved tentacles into 2cm long pieces.
Preparation method: octopus marinade
  • Lightly fry the potato slices in the peanut oil until golden. Save the oil.
  • Combine the potato slices, white beans, peanuts, leeks, pork belly, white balsamic vinegar, and the egg whites. Stir well.
  • Heat to a boil with the octopus broth.
  • When the stock is clear, reduce it by gently simmering for one hour and then place the parsley on top.
  • Season with sea salt and cayenne pepper.
  • Drain through a fine sieve.
  • Add the xanthan into the stock and then slowly drizzle in the peanut oil.
Preparation method: sepia pea crackers
  • Mix the water and semolina together with a blender.
  • Let it stand for five minutes.
  • Add the rest of the ingredients and season with salt and cayenne pepper.
  • Transfer the batter to a squeeze bottle.
  • Heat deep-frying oil to 170°C.
  • Drop the batter in droplets into the oil and fry.
  • Drain the black sepia pea crackers on paper towels and salt lightly.
Preparation method: caramelised peanuts
  • Toast the peanuts until evenly golden.
  • Sprinkle the powdered sugar and salt over the hot peanuts.
  • Caramelise a little.
  • Allow the peanuts to cool and drizzle over a few drops of peanut oil.
Finishing and presentation
  • Roll up the cucumber slices and place them with the cubed cucumber onto a plate.
  • Temper the octopus pieces in the octopus marinade.
  • Dress the raw sepia strips with the octopus marinade.
  • Place the octopus and sepia pieces alongside the cucumber.
  • Scatter the sepia pea crackers over the plate.
  • Pour over some of the octopus stock.
  • Use the espuma canister to create a foam of the miso cream and place on the plate as an airy, creamy froth. 

Previous page