Recipe: mushrooms with grilled octopus
Culinary fish expert Bart van Olphen has been committed to sustainably caught fish for years. With over 18 years of experience, Bart truly knows everything about the delicious treasures of the sea. Veggies & Fish is his latest cookbook, in which he shows how to prepare various fish dishes with vegetables taking center stage. Like these mushrooms with grilled octopus. In addition to the recipes, he also explains which fish you should and should not eat, and the book is packed with fish stories and practical tips.
Bart: “By first braising the octopus and then briefly grilling it over high heat, you get a delicious result. The squid lightly caramelizes and therefore develops a subtle grilled flavor. Delicious with classic olive mayonnaise.”
How to make the mushrooms with grilled octopus
- Preheat the oven to 200 °C.
- Light the barbecue. Line an oven dish with baking paper and spread the parsnip and portobello over it. Drizzle with olive oil and sprinkle with salt. Cook the vegetables in the oven for 20–25 minutes. After 20 minutes, add the tomatoes, cut side up.
- Meanwhile, make the sauce by blending the mayonnaise with the anchovies and olives using an immersion blender. Season with lime juice and salt and freshly ground black pepper.
- Brush the octopus tentacles with oil and grill them for 3–4 minutes until they have a caramelized color on the outside.
- Mix the tomatoes into the parsnip and portobello. Serve with the octopus tentacles, the sauce, salt flakes and freshly ground black pepper to taste.
Title: Veggies & Fish
Author: Bart van Olphen
Price: €32
Publisher: Fontaine
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