This text is part of the special book Plaisirs
The recipe is offered by Gourmet Sauvage.
Servings | 2
Preparation time | 30 minutes
Cooking time | 2:10 a.m.
INGREDIENTS
For the octopus
1 small octopus
2 sprigs of thyme
2 bay leaves
2 lemons cut in half
¾ cup (200ml) white wine
4 liters of salt water like the sea
Salt
For the birch syrup lacquer
½ cup (125 ml) birch syrup
1 C. 1/2 tsp (5 mL) grated ginger
2 tbsp. (30ml) olive oil
Salt (to taste)
1 C. 1/2 tsp (5 mL) smoked paprika
1 C. (5 ml) sriracha
1 C. 1/2 tsp (5 mL) sesame oil
PREPARATION
For the octopus
Clean and rinse the octopus. Place it in a large saucepan with all the other ingredients and bring to a boil. Reduce the heat and simmer gently for about two hours, until the octopus is tender. Remove it from the court-bouillon, cut the tentacles from the body and grill them on the barbecue over high heat for a minute or two.
For the birch syrup lacquer
In a skillet, heat all the ingredients for the glaze until the mixture thickens. Add the octopus tentacles and coat well. Serve with grilled asparagus and mushrooms on mashed sweet potatoes.
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