Octopus Terrine

Octopus Terrine

An octopus terrine is a relatively cheap way to present the octopus. It can be cut and served in wafer-thin slices similar to a carpaccio. In thicker slices, it can also be served as a cold starter with salad bouquets.

Material needed :

  • tureen mold
  • cling film
  • Pot in which the octopus finds a good place
  • Optional: sous vide bags, vacuum sealer, sous vide bath
  • octopus
  • Aromatics: bay leaf, garlic, ginger, peppercorns
  • Possibly gelatine

Procedure :

  • Remove the eyes, mouthpart and pouch from the octopus
  • In the saucepan with the aromatics and the lid on, heat without water until the octopus releases its own juice
  • Continue to cook over low heat and with the lid closed until the tentacles can be easily pierced with a roulade needle
  • In the meantime, line a terrine mold with cling film: Place the foil in the mold without any creases and then fill it with cold water. In this way cavities can be removed. Leave the foil overhanging so that you can then close the tureen
  • pour off the water again
  • when the octopus is done, remove from the broth and keep warm
  • Strain the brew through a cloth and, if necessary, heat it up again while stirring with a little gelatine that has swollen in water
  • Season generously with salt and lemon zest
  • Pour the warm broth into the terrine mold about a centimeter high
  • Layer the octopus arms firmly and with as few gaps as possible in the mold, pouring in a little broth again and again until everything is just covered
  • Finally, fold the foil over the terrine and close it. Molds with their own lids are additionally closed in order to press the terrine a little
  • use a chisel filled with water on open molds to obtain some contact pressure
  • Refrigerate the terrine for 24 hours
  • remove from the mold to cut and peel off the foil
  • the sauce shown is a dressing made from lemon juice and extra virgin olive oil with a little mustard

Note : Sous vide cooking, as shown here, is also very suitable for the tureen. The water bath should be 87°C and the cooking time should be 4 hours.

Note : in the example shown here, 2 whole octopus each weighing approx. 2.5 kg were processed