Octopus burger
Tags:
Description
If you want to serve your guests something really special, then we have something for you!
The burger with tender octopus, a homemade bun, topped with a creamy olive oil mayonnaise sounds good, doesn't it? In this recipe, we'll show you how to make it all yourself. Your guests will take their hats off to you because you did it so well and they've probably never eaten anything like it before.
Zutaten für
For the buns
420
g
wheat flour
180
ml
water, lukewarm
20
g
yeast, fresh
8
g
sepia ink
2
egg yolks
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
3
Tablespoon(s)
oil
2
Tablespoon(s)
milk
For the octopus
1.5
kg
Octopus
1
onion
1
carrot
1
fennel
2
bay leaves
2
garlic cloves
20
ml
port wine, light
20
ml
white wine
20
ml
olive oil
1
Teaspoon(s)
salt
1
Teaspoon(s)
pepper
2
Tablespoon(s)
olive oil (for frying)
For the olive oil mayonnaise
1
egg yolk
25
ml
cold stock (or water)
0.5
Teaspoon(s)
salt
1
Teaspoon(s)
mustard
1
Pinch(es)
sugar
1
Pinch(es)
pepper
1
Splash(es)
lemon juice
1
Splash(es)
Tabasco
150
ml
rapeseed oil
200
ml
oilve oil
For the garnish
6
lettuce leaves
2
tomatoes
2
Bar(s)
celery
salt, pepper, chili to taste
Preparation
Note
This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size of 6 medium or 12 small burgers. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.
Bake the buns
1
Put the flour in a mixing bowl, form a hollow and crumble the yeast into it.
2
Add sugar and water and let stand for 15 minutes.
3
Add salt and sepia ink and start kneading the dough. Meanwhile, add the egg yolk and oil bit by bit and knead into a smooth dough.
4
Cover the dough and let it rise for 60 minutes.
5
Knead the risen dough well once and then form small balls of dough weighing about 100 g each.
6
Flatten the dough balls slightly, place them in the mould, brush with oil and cover with foil. Leave to rise again for 60 minutes. Preheat the oven to 200°C convection oven.
7
Brush the buns with milk, sprinkle with sesame seeds and bake for 15 minutes.
Cook the octopus
1
Wash the octopus thoroughly and cut off the head so that the arms are still connected.
2
From the cut side, push the beak out from the middle of the arms.
CAUTION: The beak may be a little difficult to remove and may be sharp.
3
Now beat the arms a little with a meat tenderiser or similar.
Tip: If you place the arms between a kitchen towel, they won't slip away so easily.
4
Roughly chop the carrot, onion and fennel and put them together with the octopus arms and the spices as well as white wine, port and olive oil in a pot and cover with water.
5
Heat the pot over a high heat and reduce the temperature just before the water starts to boil. Now simmer the octopus arms gently for about 60 minutes until you can easily pierce the tips of the arms with a fork.
6
Remove the fully cooked octopus from the broth and let it steam out a little. When the warm arms are easy to handle, remove any remaining skin and suckers with a brushing motion. Cut the arms into pieces suitable for the burgers and fry again with olive oil in a pan.
Prepare the olive oil mayonnaise
1
IMPORTANT: This mayonnaise is made with raw egg yolks. If available, use pasteurised egg yolks, otherwise use ONLY FRESH organic eggs. The mayonnaise must only be used on the day it is made!
2
Put the egg yolk, mustard and all the liquids (no fat/oil) into the chopper or a bowl and mix.
3
When the egg and liquid mixture is well blended, add a small amount of rapeseed oil and whisk. Then keep adding a small amount of rapeseed oil (tablespoon by tablespoon) and keep whisking well. No greasy spots should form on the surface.
4
As the amount of oil increases, a consistency similar to a salad dressing should slowly develop. From now on, continue to add olive oil. The consistency of the mayonnaise can be adjusted by the amount of oil or liquid. Once the desired consistency has been reached, season the mayonnaise with salt, pepper, lemon and Tabasco (if this has not already been added at the beginning).
Prepare the garnish
1
Wash and dry the lettuce leaves.
2
Cut the tomatoes into thin slices and the celery into very fine strips.
Serve the burgers
1
Halve the burger buns and lightly toast the cut surfaces.
2
Spread both halves of the bun with a little olive oil mayonnaise and place a lettuce leaf and a few pieces of fried octopus on the underside.
3
Place one or two slices of tomato and fine strips of celery on top of the octopus. Season with salt, pepper or chilli to taste.
4
Now place the bun on top of the burger.
Zutaten für
For the buns
420
g
wheat flour
180
ml
water, lukewarm
20
g
yeast, fresh
8
g
sepia ink
2
egg yolks
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
3
Tablespoon(s)
oil
2
Tablespoon(s)
milk
For the octopus
1.5
kg
Octopus
1
onion
1
carrot
1
fennel
2
bay leaves
2
garlic cloves
20
ml
port wine, light
20
ml
white wine
20
ml
olive oil
1
Teaspoon(s)
salt
1
Teaspoon(s)
pepper
2
Tablespoon(s)
olive oil (for frying)
For the olive oil mayonnaise
1
egg yolk
25
ml
cold stock (or water)
0.5
Teaspoon(s)
salt
1
Teaspoon(s)
mustard
1
Pinch(es)
sugar
1
Pinch(es)
pepper
1
Splash(es)
lemon juice
1
Splash(es)
Tabasco
150
ml
rapeseed oil
200
ml
oilve oil
For the garnish
6
lettuce leaves
2
tomatoes
2
Bar(s)
celery
salt, pepper, chili to taste
