Grilled Sous-Vide Octopus…
…with Corona Beans, Chorizo & Sherry-Smoked Paprika Vinaigrette
Courtesy of Stephane Lemagnen (zencancook.com)
For the sous-vide octopus
- 8 cups (1.9 liters) water
- 1 carrot, trimmed and roughly chopped
- 1 onion, peeled and roughly chopped
- 1 celery stalk, trimmed and roughly chopped
- 2 bay leaves
- 2 sprigs thyme
- 1 tablespoon (15 ml) black peppercorn
- 1/2 cup (120 ml) white wine vinegar
- 1 medium-sized octopus
For the vinaigrette
- 1/4 cup (60 ml) aged sherry vinegar
- 1 clove garlic, peeled and finely chopped
- 1 shallot, peeled and finely chopped
- 1 anchovy filet, finely chopped
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon (5 ml) smoked paprika (plus some for garnish)
- 1/2 cup (120 ml) Spanish olive oil
- Salt and pepper to taste
For the bean and chorizo side
- 1 link (6 inches/15 cm) Spanish chorizo, sliced
- 2 cups (350 g) corona beans, cooked
- 1/4 cup (10 g) chopped parsley
- 1/4 cup (45 g) Nicoise olives
- Fill and preheat the SousVide Supreme to 185F/85C.
- In a large saucepan on the stovetop, put the water, carrot, onion, celery, bay leaves, thyme sprigs, and black peppercorn and bring to a simmer for 15 minutes.
- Add the white wine vinegar and keep at a simmer.
- Wash the octopus in plenty of cold water and remove the tentacles with a sharp knife. (Discard the body.)
- Bring a large stock pot of water to a boil.
- Blanch the octopus for about 45 seconds and remove from the poaching liquid to an ice water bath to cool rapidly. Drain. Cool the poaching liquid.
- Put the octopus into two separate large cooking pouches, add a few tablespoons (30 to 45 ml) of the poaching liquid to the pouches and vacuum-seal.
- Submerge the pouches in the water oven and cook for 4 hours. Cool in an ice water bath until easy to handle.
- Open the pouches, discard the liquid. Remove the slimy membrane from the octopus tentacles.
- Put the octopus into a fresh cooking pouch with olive oil and vacuum seal.
- Keep refrigerated until ready to use.
- Grill to re-warm and impart caramelized color and taste before serving.
To prepare the vinaigrette and beans
- In a small bowl, make the vinaigrette by whisking together the sherry vinegar, garlic, shallot, anchovy, mustard, smoked paprika and olive oil.
- Season with salt and pepper.
- In a sauté pan over medium heat, crisp the chorizo slices in a little of the olive oil. Drain on paper towel.
- In a separate bowl, toss the corona beans, parsley, olives, and chorizo slices with some of the vinaigrette. Check seasoning, adding salt and pepper to taste.
- Serve with the grilled octopus with more vinaigrette drizzle on top and a sprinkle of smoked paprika.
Sous Vide Halibut with Citrus Beurre Blanc
- 4 (6 ounce/180 gram) halibut fillets
- 2 tablespoons (1 fl oz/ 30 ml) citrus infused olive oil or 2 tablespoons cold butter (1 oz/ 28 g), cubed
- 8 thin slices of assorted citrues (grapefruit, lime, lemon, orange)
- Sea salt
- Fill and preheat the SousVide Supreme to 132F/ 55.5C.
- Season both sides of the halibut fillets with sea salt.
- Put the fillets into a small (1 quart/0.9 liter) cooking pouch, place the citrus slices on each side of the fillet. Make sure to leave some room in between each fillet, 2-3 per cooking pouch.
- Drizzle in the citrus olive oil or toss in the butter and vacuum seal.
- Submerge the pouches in the water bath and cook for 20 minutes.
- Remove from the SousVide Supreme and serve immediately with your favorite sauce.
Here are two of our favorites:
Citrus Beurre Blanc
Yields: 1 cup (8 fl oz/237 ml)
- 2 tablespoons (1 fl oz/30 ml) dry white wine
- 1 tablespoon (0.5 fl oz/15 ml) fresh grapefruit juice
- 1 tablespoon (0.5 fl oz/15 ml) fresh lime juice
- 1 tablespoon (0.5 fl oz/15 ml) fresh lemon juice
- 1 tablespoon (0.5 fl oz/15 ml) fresh orange juice
- 1 small shallot, finely minced
- ½ teaspoon sea salt
- 8 ounces (226 g) cold butter, cut into 16 cubes
- In a medium saucepan bring wine, citrus juices and shallots to a boil. Reduce to about 1 ½ tablespoons (0.8 fl oz/23 ml) of liquid.
- Reduce the heat to the lowest setting. Pull the saucepan from the heat and whisk in 2 cubes of butter; as it melts whisk in one more piece.
- Set the pan over the lowest heat setting and continuously whisk one piece of butter into the mixture at a time, making sure that each piece is melted prior to adding the next.
- Pull the saucepan off of the heat when the last piece is melted.
- Spoon immediately onto serving plates and top with fish. Alternatively drizzle over the top of fish.
Pounded Olive & Orange Sauce
- 1 small red onion, peeled and frenched (halved and sliced thinly lengthwise)
- ¼ cup (2 fl oz/60 ml) olive oil
- 8 oz (227 g) Castelvetrano Olives
- 8 oz (227 g) mixture of your favorite olives (both with and without pits)
- 3 oranges, divided, 1 for juicing (ie. Valencia) and 2 for segmenting (ie. Cara Cara/Navel)
- ⅓ cup (2.7 fl oz/78.9 ml) extra-virgin olive oil
- small handful of fresh basil, coarsely chopped
- small handful of Italian flat-leaf parsley, coarsely chopped
- freshly ground black pepper & sea salt to taste
- Cut the pitted olives in half or in quarters if particularly big.
- With the blunt side of your knife press the olives with pits until they split, or using a heavy bottomed pan pound the olives until split.
- In a saute pan warm ¼ cup (2 fl oz/60 ml) olive oil over medium-heat. Add the onions and cook until soft and translucent, approximately 8 minutes.
- Add freshly squeezed orange juice and olives and cook for 1-2 minutes.
- Add the orange segments and shut off the heat.
- Toss in fresh basil and parsley. Drizzle in ⅓ cup fruity olive oil. Season with salt and pepper to taste.
Udon with 36-hour Pork Belly
Courtesy of Stephane Lemagnen (zencancook.com)
For the sous vide pork belly
- 2 pounds (0.9 kg) pork belly, skin on
- 1/4 cup (60 ml) kosher salt
- 1 teaspoon (5 ml) coriander seeds, coarsely ground
- 1 teaspoon (5 ml) star anise, coarsely ground
- 1 teaspoon (5 ml) cardamom, coarsely ground
- 1 teaspoon (5 ml) black pepper, coarsely ground
- 1/2 stick cinnamon, coarsely ground
- 1/4 cup (60 ml) sake
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) soy sauce
For the dashi (udon broth)
- 2 quarts (1.8 liters) water
- 5 squares (6-inches/15 cm) dried kombu
- 1 cup (240 ml) tightly packed bonito flakes
For the udon
- 6 handfuls udon noodles
- 2 heads enoki mushrooms
- 10 shiitake mushrooms
- 6 organic eggs
- some leafy greens, such as bok choy
- nori/ dry shrimp mix
- hot pepper
For the sous-vide pork belly
- Rinse the pork belly and pat dry.
- In a small bowl, combine the salt and ground spices.
- Coat the pork belly with the salt and spice mixture, place in a pyrex dish, cover and refrigerate for 12 to 18 hours.
- When ready to cook, fill and preheat the SousVide Supreme to 144F/62C.
- Wash off the salt cure in cold running water and dry the pork belly.
- In a small bowl, combine the sake, mirin and soy sauce.
- Put the pork belly into a large cooking pouch with the sake mixture and vacuum seal. (Take care not to pull the liquid into the suction portal if using a suction vacuum. Alternatively, use a zip closure cooking pouch and the displacement principle to seal the pouch.)
- Submerge the pouch in the water bath and cook for 36 hours.
- Remove the pork belly from the water bath and quick chill, submerged in a bowl of iced water. Do not open the pouch. Refrigerate overnight with a weight on top.
- Open the pouch and scrape off the pork “consommé” from around the belly and use with the dashi (see below step 5).
For the dashi (udon broth)
- Place the squares of kombu in a pot, along with the two quarts of water.
- Over medium heat, slowly bring the pot of water to a near-boiling point. Remove the kombu.
- Add the bonito flakes. Wait for a few seconds until the liquid comes to a light simmer and turn off the heat.
- Let the bonito flakes sink to the bottom of the pot. Strain the dashi through a fine strainer.
- In a small saucepan melt the pork consommé gelatin. Strain and combine with the dashi to taste.
For the udon
- Fill and preheat the SousVide Supreme to 147F/64C.
- Gently place the eggs (in their shells) into the water and cook for 45 minutes.
- Meanwhile bring the pot of dashi to a simmer; add the udon noodles and cook until tender.
- Add the enoki and shiitake mushrooms and poach them gently in the broth.
- Add the leafy greens.
- Pan-fry a chunk of pork belly on the skin side until crisp and place in a 325F/163C oven until tender throughout.
- Ladle the udon and broth into large bowls. Top with mushrooms, greens, pork belly slices, nori and hot pepper. Crack the poached egg on top and serve.