Octupus, Scallop, Red Perch

Manfred_18311

Octopus, scallop, red perch with creamed sauerkraut and butter potato. Starting up again, rolling towards Christmas.

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Comments

Nicholas_Gavin_68199

Looks bomb, thanks for the share!

tshewman

I'm going to Manfred's for Christmas. :-)

Osa_Vera_Sophia_Smith_124858

Looks delecious! Thanks for the share. Anyway, Steersons too, has a delectable local seafoods, you should try it too.

colin.james22

Did you Sous Vide the Octopus? If yes, what temp and time did you do it at?

Manfred_18311

It was simmering for 60 min in spiced 50% Water, 40% white wine and 10% apple vinegar, resting the pot overnight in the fridge. Lightly pan fried the legs in clarified butter.

If you want to do it SV I would go with 120min at 60° C for a 700g whole octopus.

marcyboy1

Manfred, did you make your Sauerkraut yourself? I did... my wife almost divorced me after fermenting the Sauerkraut in our living-room for 4 weeks ;-) The result was nice though... don't know if I would go through the hassle again... hmmm.... probably yes...

I used Modernist Cuisines Receip for the Sauerkraut. I'd suggest to cut down the high Goose-Fat Content... it's too much

colin.james22

Thanks!

Manfred_18311

I can imagine…, I brought the Kraut at the farmers market; they have better opportunities for storage while fermenting, I cooked it with some grapes.

Never tried it with goose fat yet. What works nicely is serving the sauerkraut in a bowl and pour some sprinkling wine over it, gives the Sauerkraut a nice touch with Poultry and fish.