Grilled octopus, Petit pois puree, apple pickle.

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Grilled octopus, Petit pois puree, apple pickle.

Name: Grilled octopus, Petit pois puree, apple pickle.
Prep time: 1 h
Total time: 1 h
Yield: 1 Porções
Ingredients: 120 g Octopus; 80 g Petit pois; 20 g Sour cream; 2 to taste Salt; 40 g Green apple; 20 g Sugar; 40 ml Apple Cider Vinegar; 60 ml Mineral water; to taste Parsley; 10 g Minced garlic

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

1 servings

Leonardo Bloomfield

@bloomcook

Ingredients
Recipe

Octopus120 g
Petit pois80 g
Sour cream20 g
Salt2 to taste
Green apple40 g
Sugar20 g
Apple Cider Vinegar40 ml
Mineral water60 ml
Parsley to taste
Minced garlic10 g

Cook the two octopus tentacles in boiling water for 50 minutes. Reserve
In a heavy-bottomed pan, warm the vinegar, water and sugar.
Peel and cut the apple into small triangles or in a circular shape and add to the water, sugar and vinegar mixture while still warm and set aside.
In a frying pan, brown the garlic next to the Petit, add the cream, lower the heat, let it cook for 5 minutes, beat everything with a Mixer until it forms a puree.
Cut the octopus into cubes of approximately 4 cm, season with salt and quickly grill over high heat.

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Grilled octopus, Petit pois puree, apple pickle.

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