Grilled Octopus, Poached Baby Turnips, Black BBQ Sauce and Zhug Emulsion

Name: Grilled Octopus, Poached Baby Turnips, Black BBQ Sauce and Zhug Emulsion
Yield: Yield: 4 servings
Cuisine: American
Ingredients: Water, as needed; 1 pinch granulated sugar; 56 grams unsalted butter, cold; Salt, to taste; Lemon juice, to taste; Micro cilantro, as needed; Pickled red onion, as needed; Zhug Emulsion; Black BBQ Sauce; Grilled Octopus; Poached Baby Turnips; Olive oil, as needed; Unsalted butter, as needed; 1 octopus; Extra-virgin olive oil, as needed; 40 grams garlic; 60 grams crushed peanuts; 30 grams shallots; 40 grams ginger; 400 grams apple cider vinegar; 500 grams octopus stock; 150 grams Gochujang; 200 grams granulated sugar; 110 grams very fresh parsley; Salt and pepper, to taste; Salt and pepper, to taste; 10 grams octopus ink; 6 grams cumin seeds; 10 grams coriander seeds, toasted; 56 grams turnip green leaves

Preparation info

Yield:
4
servings

Difficulty
Complex

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Octopus

1 octopus

Americas
United States
Fish course
Pescatarian
Sous vide
Gluten-free

Method

To Blanch Octopus

Fill a large pot with water, and bring it to an aggressive boil. Meanwhile, fill a big bowl with very cold water and some ice.

When the water boils, add the octopus and blanch for 10 minutes, or until the legs curl up. This will help keep the skin and structure of the octopus after cooking in the sous vide. Carefully fish it out wi