Octopus with potato gratin and chipotle salsa

Octopus tentacles, first boiled, then baked and lightly smoked over wood chips. Sautéed with a sprig of rosemary and garlic to add flavor

It is served on a bed of chipotle vegetable salsa, accompanied by potato gratin, and sprinkled with fresh oregano upon serving.

 

 

 

 

Octopus with potato gratin and chipotle salsa

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Main dish

Mineral water Borjomi
Mineral water Borjomi

Goes with

Mineral water Borjomi

Oleg Petrichenko

Recipe author

Oleg Petrichenko

Ingredients

Octopus tentacle

120 gram

Potato gratin

100 gram

Chipotle salsa

40 gram

Rosemary

10 gram

Chipotle

5 gram

step

droplet

1

chef

Prepare all the ingredients. Parboil the octopus tentacle and bake it until a light crust forms.

 

 

 

step

droplet

2

chef

Place the octopus in a smoking container and smoke it lightly over wood chips to add flavor.

Before serving, the octopus tentacles and potato gratin are sautéed in a skillet with a sprig of rosemary and garlic.

 

 

 

step

droplet

3

chef

Prepare  salsa with sweet peppers and chipotle sauce.

Bake the potato gratin until done, then brown it until it has a golden crust, along with a sprig of rosemary.

 

 

 

Serve

droplet

4

chef

Spoon the chipotle salsa onto a plate. Place a lightly smoked octopus tentacle on top.

Arrange the potato gratin neatly next to it. Sprinkle with oregano and serve hot.

 

 

 

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