Tender octopus with a crispy crust
Cut 2 lemon slices and place them with the octopus on a perforated baking tray with the stainless steel baking tray underneath. Season lightly with salt and bake in a V-ZUG oven with the "steam" setting at 100°C for 50 minutes, starting from a cold oven.
Dice the apple very small, but do not peel it. Transfer it to a thin stainless steel baking dish, sprinkle with sugar, and bake on the rack of a V-ZUG oven, shelf 2. Bake using the convection function at 200°C for 13 minutes, starting from a cold oven.
Remove the octopus's tentacles and peel them, without removing the suckers. Cut the head into strips. Brush the octopus with a little seed oil.
Roast it in a V-ZUG oven with the "convection" function at 230°C for 13 minutes, starting from a cold oven and using an enameled baking sheet lined with parchment paper. Serve the crispy octopus with diced apple and crumbled Castelmagno cheese.