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: 60 grams crushed peanuts; 56 grams cilantro leaves and stems; 110 grams very fresh parsley; 40 grams garlic; 2 grams xanthum gum; 40 grams ginger; 1 pinch granulated sugar; 56 grams unsalted butter, cold; Micro cilantro, as needed; Lemon juice, to taste; Salt, to taste; 6 grams cumin seeds; 30 grams shallots; Water, as needed; Salt and pepper, to taste; 1 octopus; 10 grams coriander seeds, toasted; Unsalted butter, as needed; 56 grams turnip green leaves; 28 grams fresh lemon juice; 15 grams garlic cloves, roasted; Olive oil, as needed; 1 bunch baby Tokyo turnips, washed & scrubbed; 2 Serrano chilies, finely chopped; Pickled red onion, as needed; Extra-virgin olive oil, as needed; Kosher salt, to taste; 10 grams octopus ink; 2 cardamom pods; 400 grams apple cider vinegar

Preparation info

Yield:
4
servings

Difficulty
Complex

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Octopus

1 octopus

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