Recipe from Tmun Restaurant
Grilled/sous-vide local octopus
2 medium-sized octopus
2 carrots, roughly chopped
2 onions, roughly chopped
2 celery stalks, roughly chopped
4 bay leaves
4 sprigs of thyme
2 tablespoons black peppercorn
250 ml white wine vinegar
Place 8 cups of water and the carrot, onion, celery, bay leaves, parsley stems and black peppercorn in a large saucepan and bring to a simmer for 15 minutes. Add the white wine vinegar and keep at a simmer.
Wash the octopus in plenty of cold water and remove the tentacles with a sharp knife. Blanch the octopus for about 45 seconds and remove from the poaching and into an ice bath to cool rapidly. Drain. Cool the poaching liquid.
Place the octopus in two separate sous-vide bags. Add a few tablespoons of the poaching liquid and half of the olive oil to the bags and vacuum-seal on high.
Place the bags in the immersion circulator (sous-vide machine) for 5 hours at 77’C. Cool in an ice bath.
Open the bags, discard the liquid and the bags. Remove the slimy membrane. Place the octopus in a new bag with olive oil and seal again. Keep refrigerated until ready to use.
Grill before serving.
Restaurant address: Martinu Garces Street, Mġarr, Gozo – Malta
Phone: +356 21566276