Octopus “Chimichurri” with sweet potato cream
For 4 people
Ingredients · Servings 4
- 600g sweet potatoes
- Salt
- Juice of 1 lime
- 7 tablespoons + 1 teaspoon olive oil,
- 1 small red onion
- 1 clove of garlic
- 1/2–1 red bell pepper
- 2 sprigs of oregano
- 6 sprigs of curly parsley,
- 6–8 pearl onions from a jar
- 4 precooked octopus tentacles, each weighing approximately 120 g
- 1 pinch mild curry powder
- 50 g trout caviar
- piping bag
Method · 45 min
- Cook the sweet potatoes with their skins on in boiling salted water for about 35 minutes until very soft.
- For the salsa, whisk together the lime juice and 4 tablespoons of olive oil. Halve the onion and garlic, peel them, finely dice them, and stir them in. Finely dice the chili pepper and stir it in. Finely chop the herbs and stir them in. Season the salsa with salt.
- Cut the pearl onions in half lengthwise and spread them apart, then set the gills aside.
- Pat the octopus dry with kitchen paper and season with salt. Heat 3 tablespoons of oil in a pan, add the octopus and fry over medium heat for 12 minutes, turning occasionally.
- Drain the sweet potatoes, briefly rinse them with cold water, and halve them lengthwise. Scoop the sweet potato flesh out of the skins and season with salt, curry powder, and 1 teaspoon of olive oil. Purée with an immersion blender. Press the sweet potato purée through a sieve and transfer it hot to a piping bag without a nozzle.
- Remove the octopus from the pan and place it on preheated plates. Spoon over some salsa. Dollop on sweet potato cream, top with pearl onion strips and trout caviar, and serve.
- 600 g
7 EL + 1 TL
1⁄2–1
sprigs of oregano
Pearl onions from a jar
precooked octopus tentacles, approximately 120 g each
Msp. mild curry powder
- 50 g
Recipe for
persons
Remove the octopus from the pan and place it on preheated plates. Spoon over some salsa. Dollop with sweet potato cream and garnish with pearl onion slices.
and serve topped with trout caviar.