Kraken-Carpaccio

Ingredients

• 1 kg octopus prepared for cooking (with long tentacles)
• 2 l white wine
• 100 ml white wine vinegar
• 300 g mirepoix (bouquet garni)
• 0.5 bunch flat parsley
• 1 sprig thyme
• 3 bay leaves
• Salt
• 1 tbsp peppercorns
• 6 tbsp Olive oil
• 2 tbsp Lime juice
• Pepper
• arugula (cleaned)
• radicchio (cleaned)
• 2 limes (filets)
• 2 tbsp tomato cubes (from peeled and seeded tomatoes)

Instructions

1. 1.

   Beat octopus meat in a kitchen towel with the flat side of a meat mallet for about 10 minutes, then wash, skin and rinse the octopus.

2. 2.

   Bring 500 ml water with white wine and vinegar to a boil in a pot. Wash, clean and roughly cube mirepoix. Wash parsley and thyme. Add mirepoix, herbs and spices to the stock and season. Cook the octopus in the hot stock for about 1 hour until tender.

3. 3.

   Remove octopus from the stock and drain well. If desired, break into smaller pieces.

4. 4.

   Line a terrine mold with cling film and layer the octopus meat inside, cover with more film, weigh down and refrigerate overnight.

5. 5.

   For serving, remove the octopus from the mold and discard the film. Slice very thinly with a sharp knife or slicer.

6. 6.

   Whisk olive oil, lime juice, salt and pepper into a vinaigrette and lightly spread on plates. Arrange octopus slices on the plates and garnish with arugula, radicchio strips and lime filets. Stir tomato cubes into remaining vinaigrette and drizzle over the carpaccio.