feed me fish
Recipe: Octopus Salad with Peas
In Polvo & Pato, author and photographer Jeroen Jansen delves into Portugal’s food scene. His book reads like a culinary road trip along the best restaurants, wineries, markets and more. And of course it’s packed with wonderful Portuguese recipes, such as this octopus salad. So delicious.
door Steffi Posthumus
How to make it
- Preheat the oven to 150 °C. Wrap the whole garlic bulbs in aluminium foil and roast them in the oven until soft and slightly browned (about 45 minutes). Leave them to cool, squeeze the cloves out of their skins and mash them into a smooth purée.
- Blanch the peas for a few seconds in salted boiling water. Drain and immediately cool them in iced water. Repeat with the green beans cut into pieces.
- Purée half of the peas in a food processor or with a hand blender until smooth.
- Cut the cooked octopus into small pieces and season with olive oil, vinegar and salt.
- Finely chop the shallots and gently fry them in a pan with a little olive oil. Add the thyme, followed by the other half of the peas. Fry briefly and remove the pan from the heat.
- For the tempura batter, mix the flour and beer until it reaches the right consistency. Add salt and pepper. Dip the green beans in the batter and deep-fry them at 180 °C until golden and crisp (about 1 minute).
- Divide all the ingredients evenly between the plates and serve.
Title: Polvo & Pato
Author: Jeroen Jansen
Price: €29.99
Publisher: Fontaine Uitgevers
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