Recipe for: Grilled octopuses with celery puree, pickled cucumbers, and raspberry sauce - photo 1
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Recipe for: Grilled octopuses with celery puree, pickled cucumbers, and raspberry sauce

Spicy Dishes for Special Occasions Grilling Fusion cuisine 90 min Hard 0 views ~584.36 PLN - (0)
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Description

Modern fusion: delicate, grilled pieces of octopus served on creamy celery puree with crunchy pickled cucumbers and an intense, slightly sweet-sour raspberry sauce. The dish combines the Atlantic note of seafood with local, seasonal summer products: fresh raspberries and pickled cucumbers, while the celery puree provides a smooth, slightly earthy base. This composition is for a special occasion — visually striking (the contrast of the light puree, pink raspberries, and dark spots of grilled tentacles) and complex in flavor: the sweetness of raspberries, acidity of lemon, delicate richness of butter and cream, and the briny taste of octopus. Serve immediately after grilling, preferably with a glass of chilled, dry white wine or a light craft beer.

Ingredients Used

Ingredients (15)

Servings:
4
  • Octopus 1200 g
  • Celery 500 g
  • Potatoes 2 pcs (~300 g)
  • Butter 50 g
  • 30% heavy cream 100 g
  • Garlic 3 clove (~15 g)
  • Rapeseed oil 30 g
  • Lemon 1.3 pcs (~100 g)
  • Raspberry 300 g
  • Sugar 30 g
  • Cucumber 1 pcs (~300 g)
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Parsley 30 g
  • Honey 20 ml
💰 Estimated dish cost: ~584.36 PLN (146.09 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the octopus

1

Clean the octopus: if the seller hasn't removed the insides, cut off the sac from the head, remove the insides and eyes, as well as the hard beak between the tentacles. Rinse thoroughly under cold running water, turning the tentacles to remove any sand. Pat dry with a paper towel.

Ingredients: Octopus
Use a large cutting board and a sharp knife. If you don't know how to remove the insides, ask the seller to prepare it or buy a cleaned octopus.
2

In a large pot, bring water to a boil (about 2–3 l). Add 2 cloves of garlic (crushed), half a lemon, and 1 teaspoon of salt (about 5 g). Hold the octopus by the head and dip it into the boiling water — after 20–30 seconds, remove it and repeat once more; this will shrink and seal the meat, improving the texture. Then, place the octopus permanently in the pot, reduce the heat to medium, and cook for 45–60 minutes, until a fork easily goes into the thickest part of the tentacle.

Ingredients: Octopus, Garlic, Lemon, Salt
Use a large pot with a lid. Check for tenderness after 45 minutes — the octopus should be 'fork-tender' (a fork goes in easily). Do not boil vigorously, as it will become rubbery.

Celery puree

3

Peel the celery and potatoes. Cut into even cubes of about 2–3 cm so they cook evenly. Place in a pot, cover with cold water, add 1 teaspoon of salt, bring to a boil, and cook for 20–25 minutes until the pieces are soft (check with a fork).

Ingredients: Celery, Salt
Use a sharp peeler and a large pot. Even pieces will shorten the cooking time. If the celery has tough fibers, chop it finer.
4

Drain the vegetables, reserving 50–100 ml of the cooking water. Transfer to a large bowl or a container for an immersion blender. Add the butter cut into pieces and 30% cream. Blend until smooth or mash with a potato masher until completely smooth. If the puree is too thick, add 1–2 tablespoons of the cooking water. Season to taste with salt and pepper.

Ingredients: Butter, Salt, Black pepper
Use an immersion blender or a masher. The puree is ready when it is silky, lump-free, and slightly glossy from the butter. Do not overheat the cream — add it after removing the vegetables from the hot stove.

Raspberry sauce

5

In a saucepan, place the raspberries and sugar. Add the juice of half a lemon (about 1 tablespoon) and 1 small clove of finely chopped garlic (optional for depth of flavor). Heat over medium heat, stirring until the sugar dissolves and the raspberries start to break down (about 6–8 minutes). Reduce the heat and cook for 4–6 minutes until the sauce thickens slightly.

Ingredients: Raspberry, Sugar, Lemon, Garlic
Use a wide saucepan to allow the raspberries to evaporate faster. If you prefer a smooth sauce, strain through a fine sieve, pressing with a spoon to separate the seeds.
6

Strain the sauce through a fine sieve, discarding the seeds. Taste and if necessary, add 1–2 teaspoons of honey (optional) or an extra pinch of salt to enhance the flavor. Keep warm until serving or let it cool slightly if you are grilling hot ingredients.

Ingredients: Raspberry, Honey, Salt
Use a silicone spatula to push through the sieve. Additional honey will add smoothness and shine, but don't overdo it — the sauce should be fruity.

Lightly salted cucumbers

7

If you have purchased half-sour cucumbers, drain them and cut into thin diagonal slices. If not — prepare quick half-sours: place cucumber slices in a jar with one crushed garlic clove, a few sprigs of dill (if you have), and dissolve 1 teaspoon of salt in cold water; set aside in a cool place for 6–12 hours.

Ingredients: Cucumber, Garlic, Salt
Use a sharp knife for thin slices — thin slices will be crunchy and blend better with the dish. Additionally, you can add fresh dill for flavor.

Preparation for grilling

8

Remove the octopus from the broth, let it cool for a moment until it is cool enough to cut. Cut the head off the tentacles (if not removed earlier) and slice the tentacles into pieces 6–8 cm long. Drizzle the pieces with the juice of half a lemon, brush with rapeseed oil, and lightly sprinkle with freshly ground pepper.

Ingredients: Octopus, Lemon, Rapeseed oil, Black pepper
Use a large cutting board and a sharp knife. The pieces should be of equal length to grill evenly. If the octopus was very large, you can additionally trim the thicker parts.

Grilling

9

Preheat the grill (charcoal, gas, or grill pan) to high heat — the grate should be very hot. Place the octopus pieces, keeping them spaced apart. Grill for 2–3 minutes on each side, until clear grill marks appear and a light caramel aroma develops. While grilling, brush with a little oil to prevent sticking.

Ingredients: Octopus, Rapeseed oil
The best option is a cast iron grill pan or an outdoor grill with a well-heated grate. Don't overdo the time — the octopus is already cooked; the grill just adds flavor and texture.

Assembly and serving

10

On a warmed plate, spoon the celery puree (about 120–150 g per serving), spreading it with a spatula. Place 3–4 pieces of grilled octopus on the puree. Next to it, arrange 4–5 slices of lightly salted cucumber. Gently drizzle with raspberry sauce — use a spoon to create a few dots of sauce around the puree and one thin line on the octopus. Sprinkle with freshly ground pepper and, if using, finely chopped parsley.

Ingredients: Octopus, Cucumber, Raspberry, Black pepper, Parsley
Use a wide flat plate for an elegant presentation. Additionally, you can add a few whole raspberries for color. The raspberry sauce is best applied with a spoon for decoration.
11

Serve the dish immediately after grilling. If needed, add a slice of lemon to the plate so the guest can season it themselves. Pair the dish with a light, chilled white wine or craft beer.

Ingredients: Lemon, Parsley
Danie loses its freshness and crunchiness when it sits — serve immediately. Make sure the puree is warm and the octopus is hot when serving.

Fun Fact

💡

In Mediterranean kitchens, octopus is often plunged into boiling water multiple times and taken out to curl up and improve the texture of the meat — this technique is also known in Southern Europe.

Best for

kolacja dla dwojga przyjęcie letnie uroczysta kolacja

Tips

🍽️ Serving

Serve the dish on warm plates; the puree should be silky and smooth. The raspberry sauce can be prepared a day in advance and stored in the refrigerator; gently reheat before serving. Fresh herbs and a few drops of good olive oil or cold-pressed rapeseed oil will be the perfect finishing touch.

🥡 Storage

Store octopus leftovers in the refrigerator for up to 24 hours in an airtight container. The puree can be stored for 2 days; before reheating, add a little cream or water and heat gently, stirring. Raspberry sauce can be stored in the refrigerator for up to 3 days. It is not recommended to freeze cooked octopus a second time.

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