Fried octopus with elephant beans purée and tapioca pearls.
1 octopus ( 1 kilo)
50ml olive oil
50ml white soy
50ml of red vinegar
1 bay leaf
1 pinch of salt
100g potato starch
keep only the tentacles of the octopus and put them in a vacuum bag with all the ingredients except from the potato flour.
put the bag in a immersion circulator at 80C for 7 hours.
Let it cool inside the bag and the discard the liquid
Tapioca with celery and lime
Blend 6 celery sticks and strain to take only the juice.
Boil the tapioca pearls for 10 minutes and rinse under cold water. Then mix the pearls with the celery water and juice from 1 lime. Set aside.
Elephant beans puree
350g elephant beans soaked overnight
40 ml sunflower oil
1 small onion finely chopped
1 big carrot chopped
1 celery stick chopped
2 cloves garlic
2 Tomato purée
1 tsp dried smoked shrimp powder
2 jalapeno peppers with some of their seeds to add heat
50g chopped Prosciutto
40ml olive oil
20ml red vinegar
Sauté all the ingredients except from the elephant beans, olive oil and the vinegar
When the vegetables are soft put the elephant beans, cover with water and cook them in a tray covwred with tin foil or into a cast-iron pot and put them into the oven for 2.5 hours at 170C.
Put them in a blender and add little by little the olive oil and the vinegar while still blending
Cover the octopus into potato starch and fry at 180C for about 3 minutes. Then serve the octopus over the hot elephant beans purée with the tapioca pearls.
Tableware: Soul Kitchen store
Antonis Kourkoutas started cooking 16 years ago but the last 10 years he has been deeply influenced by Japanese,Mediterranean and Asian cuisine and he is using techniques and ingredients to create an interesting and unique experience.
The last 5 years he is the executive sushi chef at «ITHAKI» restaurant in Vouliagmeni where he introduce us to his personal Asian fusion style of cooking