Pulpo Sous Vide with arugula, almonds and cherry tomatoes
Source: https://www.gefu.com/rcp_recipe/pulpo-sous-vide-with-arugula-almonds-and-cherry-tomatoes
Ingredients
| 600 | g | Pulpo, fresh |
| Orange peel | ||
| Lemon peel | ||
| 2 | Federation | Rucola |
| 80 | g | Almond slivers |
| 12 | Cherry tomatoes | |
| 1 | EL | Balsamic vinegar |
| 3 | EL | Olive oil |
| Sugar | ||
| Salt | ||
| Pepper | ||
| 0.5 | Garlic clove | |
| 0.5 | Zweige | Thyme |
Preparation
Heat a sous vide bath to 80°C.
Bring a separate pot of salted water to a boil. Place the pulpo in the water and bring to the boil once. Then take it out and put it in a vacuum bag with the lemon and orange peel and some salt. Seal the bag airtight with the vacuum pump from the VACO vacuuming set and place in the sous-vide bath for about 3 hours. If necessary, weigh it down a bit so that the pulpo is completely covered with water.
Wash arugula. Briefly toast almond slivers in a non-stick pan.
Wash and quarter cherry tomatoes.
Mix balsamic vinegar, olive oil and some sugar to a vinaigrette and season with salt and pepper. Dress the arugula with the vinaigrette, arrange in the center of the plate and place the cherry tomatoes all around. Sprinkle the slivered almonds on top.
Once the pulpo is soft, take the bags out of the water bath, open them and take out the pulpo. Heat some olive oil in a pan, add thyme and garlic and sear the pulpo on all sides.
Season a little with salt and pepper and put on the salad.
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