English
Recipe for Roasted Octopus with Hummus and Raspberry & Riesling Exception
40 min
Moderate
Average
Impress your guests with this exquisitely flavored recipe concocted by talented chef Matthieu Frinault. The tenderness of the roasted octopus harmonizes perfectly with the sweetness of the hummus, sublimated by the delicate acidity of the raspberry vinaigrette.
The perfect wine pairing: theRiesling Exception!
We suggest you enjoy this dish with our Riesling Exception: its freshness and minerality are a perfect match for the flavors of this recipe.
Enjoy your meal!
Ingredients
Preparation:
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Cook the octopus
Heat octopus in court bouillon (onion, carrot, garlic and bouquet garni) for 30 min at a simmer. Leave the octopus to cool in the stock.
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To make the hummus
Open and drain the chickpeas. Rinse and place in a saucepan with a little water. Add lemon juice, ground cumin and a clove of garlic. Cook for 10 min. Blend in a blender, adding a little cooking water, tahini and olive oil.
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Make a raspberry vinaigrette
Crush fresh raspberries coarsely with a fork, add lemon juice, a pinch of salt, chopped spring onion and olive oil.
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Presentation
Roast the octopus tentacles in olive oil for a few minutes. Arrange the hummus, roasted octopus tentacles and raspberry vinaigrette on a plate. Bon appétit!
We were just talking about that!
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Recipe for Roasted Octopus with Hummus and Raspberry & Riesling Exception
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