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. 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. 

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