Pulpo salad with celery Tastes of the ocean and delicious herbs – a sophisticated dish for treating your family and guests.
INGREDIENTS4 octopus tentacles (1.2 kg, net 500 g)
2 wine corks (see tip below)
200 ml Pernod (anise liqueur)
200 ml Noilly Prat (dry vermouth)
500 ml dry white wine
200 g each of celery, shallots, leek, fennel
1 l water
1 tbsp butter
250 g celery
2 tbsp white balsamic vinegar
2 tbsp olive oil
1/2 bunch parsley
HOW TO MAKE IT
- Cut the fennel, celery stalks, shallots and leek into evenly sized pieces and sauté in butter in a roasting pan. Deglaze with Pernod, Noilly Prat and white wine and bring to the boil. Add 1 l of water, season with salt and add the two wine corks. Bring to the boil again and carefully add the octopus tentacles. Simmer for about 70-80 minutes. Subsequently pour everything through a sieve. Remove the suckers with the excess skin from the octopus tentacles.
- Bring some water to the boil in a saucepan. Quickly blanch 250 g of celery in the water, remove and cut into slices. The inner stalks are especially tender.
- Also cut the octopus into slices, season with salt, pepper, white balsamic vinegar, olive oil and parsley. Then add the celery and mix everything together well.
- Leave the salad to stand and, if necessary, season again before serving.