Octopus tentacle on celeriac cream
Tentacolo di polpo su crema di sedano rapa
For 4 people
- 4 tentacles
- 1 celeriac
- 4 small carrots
- 4 mini zucchinis
- 4 shallots
- 4 asparagus tips
- Olive oil as needed
- Salt
- Pepper
- Chives
- Vegetable broth (if necessary)
- Tentacles Preparation:
-
- Vacuum-seal the 4 tentacles.
- Cook them at 63.5 degrees Celsius for 60 minutes.
- 2. Celeriac Cream:
- Wrap the celeriac in aluminum foil and bake for 40 minutes at 140°C.
- Once cooked, peel the celeriac, cut it into pieces, and blend it at high power until smooth.
- Season with oil, salt, pepper, and chives. Add some vegetable broth if needed.
- 3. Cooking the Vegetables:
- Clean and wash carrots, zucchinis, shallots, and asparagus tips.
- Cook each vegetable separately in salted boiling water.
- 4. Assembling the Dish:
-
- Heat the celeriac cream and place it on the serving plate.
- Briefly sauté the vegetables in a hot pan with oil and a clove of garlic, then lay them on the bed of celeriac cream.
- Sear the tentacles in a pan with a drizzle of oil.
- 5. Decoration:
- (Optional) Garnish with fried leek straw.
