Octopus, seaweed Anna potato, smoked tomato sauce, anchovy custard

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Preparation info

  • Serves 8

    starter portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

This dish is a crowd pleaser… Everyone’s favourite.

Ingredients

Octopus

  • 500 g octopus (cleaned)
  • 7 g salt
  • 4 g<

Method

Place the cleaned octopus in a vacuum bag with the other ingredients. Vacuum seal and place in a sous vide at 77°C for 5 hours. Alternatively, place the bag in a pot of water and simmer for 4 hours. Once cooked, remove the vacuum-sealed octopus