Octopus with Potato Cream and Olive Tapenade

For the octopus with potato cream and olive tapenade, first wash octopus. Empty and clean the dentures and the contents of the tube. Place vegetables with seasonings in a large pot of water and bring to a boil. Dip octopus, tentacles first, into the stock, but just enough to twist in the ends of the tentacles. Repeat this process several times, dipping a little deeper each time, until the octopus disappears completely into the stock. Cover with a slightly too small lid or plate so that the entire octopus is submerged. Reduce heat and let the octopus steep for about 2-2 ½ hours. Then carefully remove, place on a baking sheet and let cool. Then cut the tentacles into portions.

For the potato cream, peel the potatoes, cut into cubes and simmer slowly in the stock with sea salt until soft. Mash with as much stock as necessary to achieve a slightly liquid consistency.

For the tapenade, finely puree all ingredients and season to taste.

Fry octopus tentacles in olive oil until crispy, then season with sea salt and cilantro.

Place potato cream in a deep plate, arrange octopus pieces nicely on top and drizzle with tapenade. Garnish octopus with potato cream and olive tapenade with lavender, rosemary and olives.

Preparation Tip:

The step-by-step instructions for the octopus with potato cream and olive tapenade can be found here.

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