Dish: Charred Sous Vide Octopus with Roasted Corn Salad and Avocado Crema
Featured Equipment: Breville | Polyscience Immersion Circulator to sous vide the octopus.
by Chef Ben Diaz
This recipe was made in partnership with Breville | PolyScience.
Octopus
INGREDIENTS
- 4 ea. Large octopus, cleaned
- 3 tbsp. Minced garlic
- 5 tbsp. Thyme
- ½ cup Olive oil
- 2 tbsp. Kosher salt
- ½ tbsp. Paprika
METHOD
- First bring a pot of water to a boil and blanche the octopus for 10 minutes or until legs curl up; remove and shock in ice water. Next portion the tentacles.
- Combine the garlic, thyme, olive oil, salt and paprika into a food processor and lightly blend; marinade the octopus and place into vacuum seal bags and place into Polyscience vacuum sealer set at gentle/ sharp setting.
- Set up your Polyscience thermo circulator; next place your octopus into pre heated water bath at 171F for 5 hours.
Roasted Corn Salad
INGREDIENTS
- 3 ea. Sweet corn
- 1 tsp. Cayenne pepper
- 1 tsp. Cumin
- 2 tsp. Minced garlic
- 1 cup Minced red peppers
- 1 cup Minced cilantro
- 2 tbsp. Mayonnaise
- ½ tbsp. Lime zest
- Juice from one lime
- 3 tsp. Kosher salt
- 2 tsp. Black pepper
METHOD
- Grill the corn over high heat until chard; remove the kernels from the cob and place into a large mixing bowl.
- Now add remaining ingredients and fold to combine, for service lightly sauté.
Avocado Crema
INGREDIENTS
- ½ ea. Avocado
- 1 cup Sour cream
- 2 tsp. Lime juice
- ¼ cup Cilantro
- 2 tsp. Kosher salt
METHOD
- Using a large blender add the avocado, sour cream, lime juice and cilantro. Blend smooth. Season to taste.
Remove, the octopus from the water bath and allow to cool to room temperature. Remove from the sous-vide bag and place on a hot grill, char until crisp; remove and plate immediately along with roasted corn salad and dollop of avocado crema.
