Blanc de Blancs : citrus-marinated octopus with glazed and purée carrots - Champagne DeLozey

Blanc de Blancs : citrus-marinated octopus with glazed and purée carrots

Would you like to cook an original and tasty recipe? As a lover of gastronomy, we have concocted a simply divine recipe of citrus-marinated octopus with glazed and purée carrots to taste with our Blanc de Blancs champagne.

With this recipe and our Blanc de Blancs champagne, more than a meal will be a symphony around your table … Make your own citrus octopus recipe, roasted carrots and mashed potatoes by following our instructions that you can download by clicking here.

Serves 4 people:

2 tsp. ground ginger

2 tsp. piment d’espelette

1 star anise

Juice of 2 lemons and zest of 1 lemon

Juice of 3 oranges and zest of 1 orange 1kg raw octopus, cut into 2-inch chunks

800g baby carrots, scrubbed

1 tbsp. caraway seeds, toasted

200ml chicken stock

2 tbsp. sunflower oil

2 tbsp. acacia honey

2 tbsp. sesame seeds

50g unsalted pistachios, toasted and gently crushed

A few sprigs of fresh coriander

Extra virgin olive oil

Sea salt and black pepper

The recipe:

  1. In a large saucepan, gently fry the ginger, 1 tsp. piment d’Espelette and the star anise in 2 tbsp. olive oil for a couple of minutes until fragrant, then add the lemon and orange juice and zests.
  2. Bring to the boil then add the octopus, add a little water to cover the octopus, and reduce to a very gentle simmer. Place a lid on and cook for 2.5 hours.
  3. After about 1h45, preheat the oven to 220 ̊C. Cut the carrots in half lengthways and roast them with a little olive oil and salt for about 20 minutes, or until soft and lightly golden.
  4. Blend half of the carrots with the toasted caraway seeds and remaining piment d’Espelette.
  5. Add a little chicken stock until the purée is at your preferred consistency then season to taste. Set aside and reheat gently just before serving.
  6. Strain the liquid from the octopus pieces and return it to the pan. Reduce by 2/3 then season to taste.
  7. Lay the octopus out on a foil-lined oven tray. Sprinkle with a little olive oil then place under a hot grill for a 3-4 minutes until lightly charred.
  8. In a large frying pan, toss the remaining carrots in a little olive oil and heat them through. Add the honey, sesame seeds and pistachios and toss until coated.
  9. Serve the octopus with the carrot purée, roasted carrots, a drizzle of the octopus jus and a little coriander.

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