sous vide octopus

Daniel Watkins

Daniel Watkins

12th January 2012

sous vide octopus

blanch octopus legs for 30 seconds refresh
place in to bag with the rest of the ingrediants 85c for...

Ingredients

  • large octopus legs
  • rape seed oil
  • corriander seeds 2g
  • star anaise 1
  • thyme 1
  • bay leaf 1
  • thin ham

Method

blanch octopus legs for 30 seconds refresh
place in to bag with the rest of the ingrediants 85c for 4 hours cool in bag
on cling film lay down the ham, place the legs top & tail season, bring together roll tightly set up in fridge