2023-05-20 07:26:00
You’ll need :
– 2 octopus tentacles
– A beautiful fennel
– A few young shoots
– Butter
For the aioli :
– 3 cloves of garlic
– Sunflower oil
– Olive oil
– Salt and pepper
– One tsp. mustard
– 2 egg yolks
– The juice of a lemon
For the sauce :
– Two nice handfuls of strawberries
– A pepper
– Curry powder
– pepper oil
The day before you can start by steaming your octopus tentacles, in the oven or in a steamer, for 1h15. You can also prepare the pepper that will be used for the sauce. Put it whole in the oven at 200° following having sprinkled it with olive oil.
A nice aioli
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Make your aioli so that it has time to set in the fridge. Chop your garlic cloves with a little sunflower oil to form an ointment, mix it with the egg yolks, the mustard and mix with a whisk or a food processor.
Add the sunflower oil in small touches as if you were making mayonnaise. Repeat the operation several times. Season with salt and pepper to taste, remembering to taste. Once the texture of the aioli is to your liking, add the lemon juice and gently finish with a little olive oil. Book.
A sauce with an explosive color
It’s time to get down to the sauce. In a blinder pour your coarsely cut strawberries. Coarsely peel your pepper also by hand, remove as many seeds as possible with your finger and then add it to the blinder. Season with two teaspoons of curry powder, salt and pepper. Add the pepper juice and mix everything. Taste to taste the seasoning and set aside.
The cooking
Then cut your fennel in the direction of the height by first cutting the green branches and make as many slices as there are branches. Preheat the pan over high heat with a drizzle of olive oil and gently place your fennel, which you brown for a minute on each side. Add two generous tablespoons of softened butter and drizzle over it once the butter is foamy.
Place your fennel slices in a baking dish and cook for a good quarter of an hour. The fennel is ready when the blade of the knife goes well into the heart of the vegetable.
Pan-fry your tentacles with a drizzle of olive oil and leave each one for 30ths of a second on each side. Stir in the butter to give your fish a nice golden color. Dress.
Enjoy your food !
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