HONEST CATCH Knuspriger Oktopus auf Kartoffelstampf

Fried octopus on mashed potatoes

45-50 minutes

Mittel

2 persons

The perfect combination of delicate, creamy & refreshing. This dish is a culinary treat that will pamper your taste buds and is also an eye-catcher on the plate.

Ingredients

4 pre-cooked octopus arms
600 g floury potatoes, peeled and diced
100 ml milk
50 g butter
250 g colorful cocktail tomatoes
2 tbsp olive oil
1 tbsp chopped parsley
1 tbsp pickled capers
juice of 1 lime
salt and pepper

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the pre-cooked octopus arms in the refrigerator overnight. Rinse and pat dry before frying. Then season with salt and pepper.
Cook the potatoes in a pot of water until tender (about 15 minutes). Then drain and return to the pot.
Add milk and butter to the potatoes and mash everything into a puree using a potato masher. Season with salt and pepper and set aside.
Wash the cocktail tomatoes and put them in a baking dish. Drizzle with olive oil and roast in the oven at 200 °C for 15-20 minutes until soft.
Heat some olive oil in a pan and fry the octopus arms on both sides until golden brown (about 3-4 minutes per side).
Divide the mashed potatoes between the plates and place the fried octopus arms on top. Scatter the roasted cocktail tomatoes, parsley and pickled capers on top. Finally, drizzle with lime juice. Bon appetit!

Instead of mashed potatoes, you can also bed the octopus on celery puree or Hokkaido puree. To do this, first cut the vegetables, put them in a pot and cover them with water. Cook the vegetables of your choice over medium-high heat for 15-20 minutes until they are soft. Meanwhile, melt the 2 tablespoons butter in a skillet over medium heat and add the minced garlic. Cook for 1-2 minutes until the garlic is soft. Drain the vegetables and return them to the pot. Add the garlic butter and mash the vegetables into a smooth puree using a potato masher or hand blender. Add cream and stir the puree well until it is creamy. Season with salt and pepper.