Restaurants›Le Serpent›Pieuvre, Mousseline De Pdt, Salsa Verde, Poivrons, Espelette Recipe

Pieuvre, Mousseline De Pdt, Salsa Verde, Poivrons, Espelette Recipe

Inspired by Le Serpent
Time1h 30m
Serves4

Indulge in our exquisite Pieuvre, featuring tender octopus expertly grilled to perfection, served atop a luxurious potato mousseline. This delightful dish is accompanied by a vibrant salsa verde that adds a refreshing kick, complemented by sweet roasted bell peppers and a hint of Espelette pepper for a subtle spice. A harmonious blend of flavors and textures awaits you in every bite!

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Ingredients

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Main Ingredients

Salsa Verde Ingredients

Seasoning

Method

Preparation

1

Prepare the Octopus

In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Remove from water and let cool, then cut into pieces.

2

Make the Mousseline de Pdt

Peel and chop the potatoes. Boil in salted water until soft, about 20 minutes. Drain and mash with a few tablespoons of olive oil until creamy. Season with salt and pepper to taste.

3

Prepare the Salsa Verde

In a food processor, combine parsley, basil, garlic, capers, olive oil, and lemon juice. Blend until smooth and season with salt and pepper.

4

Sauté the Peppers

Dice the red and yellow bell peppers. In a skillet, heat a tablespoon of olive oil and sauté the peppers until soft, about 5-7 minutes. Season with Espelette pepper, salt, and pepper.

Assembly

5

Plate the Dish

On a plate, spread a generous amount of the mousseline de pdt. Arrange the octopus pieces on top, spoon the salsa verde over the octopus, and garnish with the sautéed peppers.