Sous vide octopus terrine with langoustine ceviche, smoked roe taramasalata and cucumber snow
Item 1 of 1
- 6
- 1 hour 30 minutes
Michael Wignall's sous vide octopus terrine is cooked slowly in a water bath and then set in a terrine for a beautiful tenderness. Paired with cucumber 'snow', a wonderfully fresh langoustine ceviche and dressed crab, this is a glorious dish for seafood lovers. Learn How to section an octopus with our instructional video.
First published in 2015
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Ingredients
Metric
Imperial
Octopus terrine
- 1 octopus, medium, tentacles only
- 1 sprig of thyme
- 10 white peppercorns
- 1 bay leaf
- 10g of extra virgin olive oil
- 2 gelatine leaves
Scallop taramasalata
- 50g of smoked scallop roe
- 1 slice of white bread, crusts removed
- 125g of milk
- 15g of Dijon mustard
- 1 tbsp of lemon juice
- 1/2 garlic clove
- 175g of grapeseed oil
Basil seeds
- 10g of basil seeds
- 100ml of water
Langoustine ceviche
- 9 langoustines, roughly chopped
- 10g of pickled ginger
- 1/4 chilli
- 1 pinch of chopped coriander
- 50g of mirin
- 50g of extra virgin olive oil
- 8g of sugar
- 4g of salt
- 30g of sunflower oil
- 1 lemon, juiced and zested
Nasturtium oil
- nasturtium leaves, 2 punnets
- 100ml of sunflower oil
Pickled radish
- 6 radishes, Baby Belle
- 30g of Chardonnay vinegar
- 30g of sugar
- 30g of water
Avocado purée
Crab marinade
- 100g of crab meat, fresh
- 1/4 tsp lime zest
- 1/4 tsp lime juice
- oil
- salt
To serve
- Oscietra caviar, preferably Royal Belgian
- nasturtium leaves
SAVE RECIPE
Equipment
- Sous vide equipment
- Juicer
- Blender
- Food processor
- Cooking thermometer
- Muslin cloth
- Mandoline
Method
1
Preheat a water bath to 68°C
2
To prepare the octopus, remove the outer membrane from the tentacles but leave the suckers attached. Place the herbs and spices into a muslin cloth and tie with string
- 1 octopus, medium
3
Place the octopus, herbs, peppercorns and oil into a vacuum pouch and seal. Cook in the water bath for 12 hours
- 10 white peppercorns
- 1 sprig of thyme
- 1 bay leaf
- 10g of extra virgin olive oil
4
Remove the octopus from the bag and strain the liquor, reserving 200ml. Using kitchen towel, wipe away any excess protein that has formed on the tentacles
5
Line a 20cm x 15cm frame with cling film
6
Mix the gelatine with the reserved octopus cooking liquid until dissolved then pour into the bottom of the mould. Place the tentacles inside with the suckers facing alternate sides
- 2 gelatine leaves
7
Cover the terrine then place a heavy weight on top and chill in the fridge for at least 12 hours
8
To make the cucumber snow, juice the cucumbers and pass the juice through a fine sieve. Gently warm 100ml of the juice, add the gelatine and stir to dissolve
- 2 cucumbers
- 1 bronze gelatine leaf, soaked
10
To make the scallop taramasalata, soak the bread in the milk for 10 minutes. Once soaked add all of the ingredients to a blender except the oil and blitz until smooth. Slowly drizzle in the oil while blending to emulsify
- 50g of smoked scallop roe
- 1 slice of white bread, crusts removed
- 125g of milk
- 15g of Dijon mustard
- 1 tbsp of lemon juice
- 1/2 garlic clove
- 175g of grapeseed oil
11
Combine the basil seeds with the water and reserve for 1 hour
- 10g of basil seeds
- 100ml of water
12
Mix together all of the ceviche ingredients and marinate the langoustines in them for 1 hour
- 10g of pickled ginger
- 1/4 chilli
- 1 pinch of chopped coriander
- 50g of mirin
- 50g of extra virgin olive oil
- 8g of sugar
- 4g of salt
- 30g of sunflower oil
- 1 lemon, juiced and zested
- 9 langoustines, roughly chopped
13
Make the nasturtium oil by heating the oil to 60°C then blending with the nasturtium until smooth. Pass through a muslin cloth and reserve in the fridge
- nasturtium leaves, 2 punnets
- 100ml of sunflower oil
14
Slice the radishes for the pickle finely on a mandoline. Combine the vinegar, sugar and water in a pan and bring to the boil. Place all of the ingredients in a vacuum bag and vacuum on high
- 6 radishes, Baby Belle
- 30g of Chardonnay vinegar
- 30g of sugar
- 30g of water
15
To make the avocado purée, gently warm the cream and dissolve the gelatine in it. Place the remaining ingredients in a blender and blitz until smooth. Pass through muslin cloth into a bowl over ice
16
Combine all of the crab marinade ingredients together and season to taste
- 100g of crab meat, fresh
- 1/4 tsp lime zest
- 1/4 tsp lime juice
- oil
- salt
17
To serve, slice the octopus terrine into portions and place in the centre of each plate. Place a teaspoon of ceviche either side of the terrine. Add a teaspoon of crab, dress the basil seeds with the nasturtium oil and spoon a little on each plate
18
Pipe dots of taramasalata and avocado purée around the plate. Add pieces of radish and garnish with nasturtium leaves. Finish with the cucumber snow, mounds of ossetra caviar and nasturtium leaves
- nasturtium leaves
- Oscietra caviar, preferably Royal Belgian
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