Recipe detail

Name: Pulpo salad
Yield: 10
Cuisine: Italian
Ingredients: 1500.0000 g Pulpo (TK, aufgetaut); 3.0000 tPcs Zitronen; 1.0000 tPcs Lorbeerblatt; 4.0000 tPcs Knoblauchzehen; 150.0000 ml Olivenöl; 1.0000 tPcs Bund Blattpetersilie; 8.0000 g Salz; 2.0000 g Pfeffer; 3.0000 g Zucker; 4.0000 tPcs bunte Paprika; 6.0000 tPcs Stangen Staudensellerie

Fish Pulpo salad

11. 9. 2020

Author: Janine Kühn

Company: Retigo DE

Food category: Fish

Cuisine: Italian

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Program steps

To view the entire table, move the table to the right.

Combination

50 %

Termination by time

05:00 hh:mm

80 °C

50 %

Ingredients - number of portions - 10

Name	Value	Unit
pulpo	1500	g
Lemons	3	pcs
bay leaf	1	pcs
garlic cloves, finely chopped	4	pcs
olive oil	150	ml
parsley	1	pcs
salt	8	g
whole black pepper	2	g
brown sugar	3	g
fresh peppers	4	pcs
celery sticks	6	pcs

Nutrition and allergens

Allergens: 9
Minerals: Ca, CA, Cr, Fe, I, K, Mg, Na, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion	Value
Energy	127.9 kJ
Carbohydrate	1.9 g
Fat	1.1 g
Protein	28.5 g
Water	0 g

Directions

Place the whole pulp in a vacuum bag with a few lemon slices, bay leaves, 2 cloves of garlic and 50ml olive oil and seal it. Do not add salt, the pulp still contains enough sea water. Then cook the pulp sous-vide in the combi steamer for 5 hours at 80 °C.

Cut the peppers and celery into approx. 0.5 cm cubes. Also cut the cold pulp into approx. 0.5 cm slices (tentacles) and approx. 0.5 cm cubes (body). Don't forget to remove the beak first.
Finely chop the remaining garlic and parsley. Mix everything carefully and add salt, pepper, a pinch of sugar, lemon juice and olive oil and season to taste.

Freshly baked ciabatta goes well with it.

Recommended accessories

Stainless wire shelving