Octopus in Gelée with Daikon

Ingredients

• 1 Octopus (ca.1.2 kg, ready to cook)
• 200 ml white wine
• 300 ml fish stock
• 200 g celery
• 1 Carrot
• 0.5 bulb fennel
• 2 Garlic cloves
• 40 ml vermouth
• 5 sheets gelatin
• 1 black daikon
• 1 tbsp sugar
• 2 tbsp oil
• 4 peppercorns
• 4 piment seeds
• Vinegar
• Sea salt
• ground pepper

Instructions

1. 1.

   Wash and pat dry the octopus.

2. 2.

   Add white wine with about 1.5 l water to a pot. Add peeled and roughly chopped celery and carrot. Wash, trim, and roughly chop fennel; add it too. Then add piment and peppercorns. Bring to a boil and submerge the octopus so it is covered by liquid. Simmer gently for about 1.5 hours until tender. Strain through a sieve and catch the broth. Cut the octopus into large pieces.

3. 3.

   Soak gelatin in cold water.

4. 4.

   Taste about 0.4 l of the stock with vinegar, salt, and pepper; dissolve gelatin in it.

5. 5.

   Fill a terrine mold lined with plastic wrap with octopus pieces and pour the stock over so everything is covered. Chill for at least 2 hours until set.

6. 6.

   Wash daikon thoroughly and slice thinly. Blanch in boiling salted water for about 1 minute, then shock in cold water. Drain well. In hot oil sear each side, sprinkle sugar on top, and caramelize to golden brown. Remove octopus from the mold, peel off plastic wrap, and cut into slices. Alternate slices with daikon on plates and serve.