Sous Vide Octopus and Fennel with Blood Orange and White Beans

Sous Vide Octopus and Fennel with Blood Orange and White Beans  

Sous Vide Octopus and Fennel with Blood Orange and White Beans

In search of spring, this dish partners octopus with unexpected ingredients, sure to make you reconsider this not so common seafood.

When I first purchased my Sous Vide Supreme the very first thing I cooked in it was octopus. I am a huge fan of this tentacle creature of the deep, but all too often it can be overdone, dry and unappealing. Not to mention, cooking octopus is an ordeal. From boiling to grilling, there are many steps and the intimacy necessitated to prepare this ingredient can often leave you less than excited to consume the finished product.

This is where the sous vide cooking method really shines. It perfectly and tenderly cooks the delicate octopus, without over doing it, and it is exceptionally easy.

If you have ever had octopus at a restaurant, you have probably had it served with a Mediterranean flair, with rich olive oil, tomatoes, capers and olives – all absolutely delectable accouterments to this versatile meat. However, because of its versatility, it can take well to many flavours. Here I opted for a more sweet and rich iteration while still attempting to keep it fresh and light.

Blood oranges have deep, almost burnt caramel-like nuances, while still retaining the zip of fresh citrus. Fennel itself it inherently sweet. Here simmered in the sous vide with the scent of saffron shows a new, almost smoky side of this vegetable perfect for a springtime lunch.

Blood Orange

Blood Orange

Serves 4

Sous Vide Octopus


Ingredients

8 Octopus Tentacles
¼ cup of chopped fennel
½ cup chopped white onion
1 teaspoon of butter

Method

Set the sous vide to 180F

In a vacuum bag layer the octopus tentacles with the fennel, and white onion. Dollop atop the octopus the butter

Vacuum seal the bag and place it in the sous vide water bath and cook for 4 hours

Once 4 hours has elapsed remove the octopus and let cool in the bag until it can be handled

Set a grill pan over medium heat

Remove the octopus from the bag and discard the onion and fennel

Grill each octopus tentacle until slightly charred

Remove from the grill and toss with half of the blood orange vinaigrette (recipe below)

Sous Vide Fennel


Ingredients

1 bulb of fennel, cut into 4 wedges
1 teaspoon of butter
1 teaspoon of salt
Generous pinch of saffron

Method

Two hours into cooking the octopus, place the fennel, butter, salt and saffron in a vacuum bag and seal

Place the bag into the sous vide water bath and cook for two hours

 

Sous Vide Octopus and Fennel with Blood Orange and White Beans

White Bean Salad with Blood Orange Vinaigrette
 


Ingredients

White Bean Salad

1 can of white kidney beans, drained
1 green apple, skinned and cut into 1 cm cubes
1 blood orange, skinned, seeded and cut into segments

Vinaigrette
Ingredients

Juice of 1 blood orange
2 tablespoons of freshly squeezed lemon juice
3 tablespoons of olive oil
½ teaspoon of salt
½ teaspoon of freshly cracked black pepper

Method

Combine all of the vinaigrette ingredients in a small bowl

In a large glass bowl combine the beans, cubed apple and blood orange segments and toss with half of the vinaigrette

To assemble

On each plate place a scoop of the salad, a wedge of the fennel and two tentacles

Enjoy with a dry rosé

White Bean Salad with Blood Orange Vinaigrette