Grilled octopus with fennel and orange salad
Polvo grelhado com salada de funcho e laranja
Polvo grelhado com salada de funcho e laranja
INGREDIENTS
- Cleaned Octopus Brasmar
1 fennel bulb
1 carrot
1 onion
Celery
1 can of cooked white beans
1 orange
Half a chili pepper
1 bunch of coriander
1 lemon
Olive oil
Salt
Pepper
PREPARATION
Sauté an onion, a carrot and a celery in olive oil.
Add salt and water until the pan is half full, or until the octopus is covered.
After bringing to a boil, let the octopus cook over low heat for 1 hour.
When cooked, remove the broth, place in a dish and drizzle with a little olive oil.
When the cauliflower is ready, add it to the onion sauté made earlier and add 2 cups of water. Let it cook for 15 minutes or until it is ready to make the puree.
Cut the fennel very finely, add the orange in segments, half a finely chopped chili pepper, coriander, olive oil and lemon to taste.
Mix everything with the white beans, check the seasoning and set aside.
Grill the cooked octopus until crispy.
Plate, placing the fennel salad in the middle of the octopus tentacle.
PREPARATION
Sauté an onion, a carrot and a celery in olive oil.
Add salt and water until the pan is half full, or until the octopus is covered.
After bringing to a boil, let the octopus cook over low heat for 1 hour.
When cooked, remove the broth, place in a dish and drizzle with a little olive oil.
When the cauliflower is ready, add it to the onion sauté made earlier and add 2 cups of water. Let it cook for 15 minutes or until it is ready to make the puree.
Cut the fennel very finely, add the orange in segments, half a finely chopped chili pepper, coriander, olive oil and lemon to taste.
Mix everything with the white beans, check the seasoning and set aside.
Grill the cooked octopus until crispy.
Plate, placing the fennel salad in the middle of the octopus tentacle.
