Grilled octopus with paprika parmentier
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen octopus no. 1
0.25 kg
Sweet paprika
2.0 g
Virgin olive oil
0.2 l
Cream
0.03 l
Salt flakes
3.0 g
Butter
0.03 kg
Chives
1.0 g
Squid ink crisp.
5.0 ud
Water
0.03 l
Sunflower oil
0.03 l
Plain flour
0.005 kg
Squid ink
0.005 kg
Table salt
0.5 g
Table salt
0.5 g
Elaboration
- For the boiled octopus: cut into 0.5 cm slices.
For the parmentier cream:
- Place the peeled and cut potatoes in cold water, bring to the boil and cook until tender.
- Boil the cream with the bacon until it takes on the taste of the bacon.
- Strain the cream, add the boiled potato and mash it in the thermomixer or use a potato masher until it becomes a smooth cream.
- Add the butter to soften.
- Keep the purée warm in a bain-marie.
SET UP
- Put 3 slices of octopus on each skewer and grill or broil them, seasoning them with the flaked salt, egg and paprika.
- Place a little potato cream on the bottom of the dish and add the skewer on top.
- Decorate with chopped chives, sprouts or squid black coral.
Nutritional information (1 portion)
Energy
229.05
kcal
Carbohydrates
6.16
g
Proteins
7.22
g
Lipids
59.36
g
Fiber
0.59
g
Saturates
12.78
g
Monounsaturated fatty acids
33.96
g
Polyunsaturated fatty acids
9.04
g
Cholesterol
54.43
mg
Calcium
79.01
mg
Iron
1.26
mg
Zinc
1.16
mg
Vitamin A
126.85
ug
Vitamin C
4.98
g
Folic acid
10.42
ug
Salt (Sodium)
366.54
mg
Sugars
0.62
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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