Grilled octopus with puree of split peas, almonds, yogurt and grilled lemon.
1 octopus 1-1½ kg.
1 clove garlic
Sea salt and freshly ground pepper
1 dl. Plain yogurt
A little nutmeg
50 g Almonds
2 unsprayed lemon
A little herb, bronze fennel, dill, chervil or tarragon.
Rinse the squid in cold water and put it then in a pot, with water carrot, onion, garlic, salt.
Bring the water to a boil and cook octopus quietly for about 45 minutes, then turn off the heat and let the octopus rest/cool down in the water (30-40 min)
Octopus should be tender, but still with a little bite.
Cut the octopus into small pieces and marinate with a little garlic, olive oil and fresh rosemary.
Put the octopus pieces on the grill or on a hot grill pan and grill them about 2-3 min., Turn over the pieces and grill them 2-3 minutes, so they get a nice crispy crust and good grill flavor.
Cut the lemons in 2 and place them on the grill with the cut surface down, and cook for 4-5 minutes. So they get a nice grilled and caramelized surface.
Mix yoghurt with a little salt, grated nutmeg and pepper.
Take the octopus of the grill, sprinkle with sea salt and serve with Split pea pure, grilled lemons, yogurt and chopped almonds.
Split pea pure
100 g of split peas
1 cup olive oil
2-3 tsp. apple vinegar
1 clove garlic
salt and freshly ground pepper
Rinse split peas through in cold water. Put them into a pot with water to cover, garlic and cook for about 35-40 min., Make sure they are covered by water all the time.
Take the split peas of the heat and let them then rest for 5 min.,
Put oil, vinegar, salt and pepper into the split peas and blend with a blender to a smooth puree, add if necessary. a little of the cooking water, so puree gets a smooth and soft texture.
Let the pure cool slightly before serving for the octopus.
Recipe from cookbook Spis/Coøk, buy it here