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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:
- 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.
- 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.
- 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.
- Blend half of the carrots with the toasted caraway seeds and remaining piment d’Espelette.
- 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.
- Strain the liquid from the octopus pieces and return it to the pan. Reduce by 2/3 then season to taste.
- 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.
- 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.
- Serve the octopus with the carrot purée, roasted carrots, a drizzle of the octopus jus and a little coriander.
