octopus skewer from paris forks

Prepare : 2 hours and 30 cooking : 2 hours

  • 1 octopus weighing 3 kilograms,
  • 2 whole eggplants, grilled over an open fire, with the peel
  • Iranian haircuts

Ingredients for 4 to 6 people:

Eggplant cream :

  • 2 tbsp. honey
  • 1 c. crushed hot pepper
  • 4 tablespoons. of raw tahini.

Octopus :

  • 3 sliced ​​lemons
  • 1 stalk of celery
  • 1 sliced ​​leek
  • 3 slices of carrots, sliced

Riding :

  • watercress leaves
  • Dukha spices
  • 1 c. Sheep’s milk yoghurt

Eggplant cream : √ Scald the eggplant completely over the barbecue fire until it pierces the point of the knife without resistance. √ In a blender, put the cooked eggplant, honey, hot pepper and raw tahini and blend until smooth. Reservation.

Octopus : √ Fill a saucepan with cold water. Add lemon slices, celery, carrots, shallots, and then the whole octopus. √ Simmer on low heat for 2 hours, until octopus is very soft. Remove and let cool to room temperature. Cut the oyster tentacles into slices and prepare the skewers. √ Place the skewers on the grill when the coals aren’t too hot so the octopus won’t burn.

Riding Place a tablespoon of eggplant cream in the middle of the dish and pour over a tablespoon of yogurt. Arrange the watercress around the eggplant cream. Sprinkle barberry. Put the octopus skewer on the salad.

Recipe from Chef Ohad Amzalaj, to be enjoyed at Chock Paris, 59 rue de Lancre, Paris 10. Risa. : 09 87 57 87 68.

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