Lemon Verbena Octopus Terrine
"Perfectly tender lemon verbena scented octopus in elegant terrine form."Serves 4 | Prep Time 15 minutes | Cook Time 5 hours
Why I Love This Recipe
This is one of my favorite recipes because it looks so fancy but is honestly very simple! Even octopus-haters tend to convert after this recipe. Also, who knew pairing colors with like colors worked so well? Octopus with blackberries and purple potato (see the foam in photo) taste great together!
Ingredients You'll Need
548g octopus, cleaned, eye removed (1 octopus)
6g lemon verbena, fresh, leaves only
20g coconut oil
3g kosher salt
1/8 tsp sugar
2g fresh green peppercorn, chopped
20g shallot, sliced
8g galangal, sliced (optional)
10g garlic, sliced
Bring large pot of water to rolling boil. Add octopus and blanch 1 minute. Shock immediately in ice water.
Separate octopus tentacles and head. Place into sous vide bag.
Add all other ingredients into sous vide bag.
Set immersion bath temperature to 77C and sous vide 5 hours.
Remove octopus from sous vide bag and layer pieces into small loaf pan lined with plastic wrap.
Fold plastic wrap over top of octopus and place heavy weights on top of loaf pan to adequately press down on the octopus to mold into terrine shape.
Let set 8 hours or overnight.
Remove octopus from plastic wrap and slice with very sharp knife.
Pairs Well With
Mustard caviar, purple sweet potatoes, blackberries and some chardonnay.