ENTRÉES
GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH WHITE TRUFFLE OLIVE OIL COOK TIME 30 MIN. | MAKES 2 SERVINGS
Ingredients
Directions
•
1 FAO 34 Premium Cooked Tentacle
1. Heat water in a pot, bring it to a boil and add the potatoes without
•
3 medium sized potatoes
•
31/2 tbsp (50 g) - butter
•
2 tbsp (30 mL) - milk
•
white truffle olive oil
•
rosemary
•
salt
Featuring:
peeling. Boil them until tender.
2. The potatoes parmentier will have two textures: soft and rough. •
Rough texture: using a fork, crush 1 potato and 1 tablespoon
•
Soft texture: using a mixer, crush the rest of potatoes, butter
of butter, add salt.
and the milk. You will obtain a smooth puree.
3. Once the Premium Cooked Tentacle is completely defrosted, remove excess moisture from it, using a dry wipe or kitchen
towels. This is very important to preserve the quality of product. 4. Heat olive oil in a separate pan at maximum temperature. Grill
the tentacle for about 30 seconds on each side (recommended
PREMIUM COOKED TENTACLE SKU # WI030043
cooking on grill for nice charred flavor). Then, reduce heat to
medium low and cook until skin turns golden, no more than 2 minutes, each side.
5. Place the tentacle on a plate. On the side, place the rough puree
over the smooth one. Dress them with some drops of white truffle olive oil and decorate with rosemary.
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