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Octopus Carpaccio Recipe

Written by FDM

Honor the fish with this delicious recipe!

Ingredients (for 4 people)

–  1 octopus of about 1 kg
–  100 g of carrot
–  1 shallot
–  1/4 leek
–  1/2 bunch of celery branch
–  4 pink radishes
–  1 lime
–  1 lemon
–  1 bunch of dill
–  4 teaspoons of mango vinegar
–  Olive oil
–  Salt
–  Pepper


Clean the octopus and tie it up.
Cut the aromatic garnish then cook it in court bouillon for 1h15.
Once the cooking is finished, drain the octopus, remove the string and cut it into thin slices.
Arrange on a plate, brush with olive oil, mango vinegar, and season with salt, pepper, lemon juice, lime, and yellow zest.
Cut the pink radishes into quarters and place them on the carpaccio.