Creating A Delicious Octopus Terrine: A Step-By-Step Guide

Octopus terrine is a unique dish that combines the briny flavour of octopus with a variety of ingredients and cooking techniques to create a delicate and tasty dish. The process of making octopus terrine involves preparing the octopus by boiling, grilling, or sous vide cooking, and then arranging the tentacles in a terrine mold with various seasonings and weights to create a solid form. The final product is then sliced thinly and served with a variety of garnishes and sauces, resulting in a complex and impressive dish that is sure to leave a lasting impression on those who try it.

Preparing the octopus

The next step is to tenderise the octopus. Smaller octopuses can be cooked straight after they are caught, but larger ones need to be tenderised. Traditionally, this is done by bashing the legs against the side of a boat, but you can also use a small cement mixer with some smooth stones.

Once the octopus is cleaned and tenderised, it is ready to be cooked. There are several ways to cook the octopus, including boiling, grilling, or using a sous vide machine.

If you choose to boil the octopus, place it in a pot and cover it with cold water. Add in aromatics such as onion, carrot, celery, and halved lemon. Bring the water to a boil and then reduce the heat to a simmer for about an hour, or until the octopus is tender. Remove the octopus from the water and let it sit for 5-6 minutes. Before it cools, gather the tentacles together and wrap the octopus tightly into a log using cling wrap.

Another option is to cook the octopus in a court bouillon. The octopus will come out of the pot with its tentacles curled tight and its skin flushed a deep eggplant purple.

You can also cook the octopus using a sous vide machine, which involves vacuum-sealing the octopus with aromatics such as lemon verbena, onion, garlic, ginger, and green peppercorn to infuse it with flavour. The octopus is then cooked in a water bath for several hours.

Once the octopus is cooked, it is ready to be assembled into a terrine. Remove the outer membrane from the tentacles, but leave the suckers attached. Place the tentacles into a terrine mould, possibly with some herbs in between the layers. Weight the top with a heavy object and chill in the refrigerator for several hours or overnight.

Finally, remove the terrine from the mould and slice it into delicate, wafer-thin pieces. Sprinkle with sea salt and fresh pepper, and drizzle with olive oil.

Cooking the octopus

The first step in making an octopus terrine is preparing the octopus. Ask your fishmonger to remove the head and ensure the "beak" is taken out. The beak is the interlocking brown-black cartilage inside the octopus's mouth.

There are several ways to cook the octopus. One method is to boil it in a court bouillon, which will turn the tentacles a deep eggplant purple. You can also cook the octopus in a water bath, or by baking it in the oven. Another option is to use a sous vide machine, which involves vacuum-sealing the octopus with aromatics and cooking it slowly in a water bath. This technique ensures a tender result.

If you choose to boil the octopus, place it whole in a pot and cover it with cold water. Add in one roughly chopped onion, one peeled and chopped carrot, one stick of chopped celery, and half a lemon. Bring the water to a boil, then reduce the heat and let it simmer for about an hour, or until the octopus is tender. Remove the octopus from the water and let it sit in the sink for 5-6 minutes.

For baking, preheat your oven to 350°F. Combine the octopus with canola oil, white wine, and a bay leaf in a small baking dish. The octopus should be mostly covered with oil. Cover the dish and bake for about 12 minutes, or until the skin can be easily pierced with a fork.

If using a sous vide machine, place the octopus, aromatics, and oil into a vacuum pouch and seal. Cook in the water bath for 12 hours at 170°F.

Once the octopus is cooked, remove it from the water or oven and let it cool. Gather the tentacles together and wrap the octopus tightly into a log using plastic wrap or cling film. Weigh it down with a heavy object and chill it in the refrigerator for at least 12 hours, or overnight.

For the water bath method, remove the octopus from the bag and strain the liquor, reserving 200ml. Wipe away any excess protein that has formed on the tentacles with a kitchen towel. Line a frame with cling film and pour the reserved octopus cooking liquid into the bottom of the mould. Place the tentacles inside with the suckers facing alternate sides. Cover and chill in the fridge for at least 12 hours.

Making the filling

The first step in making an octopus terrine is preparing the octopus itself. If you have a large octopus, you will need to tenderise it by either bashing the legs against a hard surface or tumbling it in a cement mixer with smooth stones. For smaller octopuses, this step can be skipped.

Once tender, the octopus should be boiled in a court bouillon or a mixture of cold water, onion, carrot, celery and lemon for around an hour, or until tender. Alternatively, you can cook the octopus sous vide with aromatics such as lemon verbena, onion, garlic, ginger and green peppercorn, or roast it over coals.

After cooking, remove the tentacles from the body and set aside to cool. Once cool, the tentacles can be packed into a terrine mould, with some herbs in between the layers. The top of the mould should be weighted with a heavy object, such as a brick, and the terrine should be chilled for at least 12 hours, or even overnight.

In the meantime, you can prepare any additional fillings or garnishes. Some suggestions include a potato salad with crème fraîche, green onion and dill, or a cucumber wrap for the terrine.

Once the terrine has set, remove it from the mould and slice it into thin wafers. The final step is to plate the terrine, drizzling it with olive oil and seasoning with sea salt and pepper.

Setting the terrine

Line the Loaf Pan

Line a 9-by-12-inch loaf pan with plastic wrap. You can also use a 20cm x 15cm frame. This will be your mould.

Prepare the Octopus

Place the tentacles inside the mould with the suckers facing alternate sides. If you have removed the tentacles from the body, you can pack them into the mould, possibly with some herbs in between the layers.

Add the Cooking Liquid

Mix the reserved cooking liquid with the gelatine until dissolved, then pour it into the bottom of the mould. Alternatively, you can spoon a few tablespoons of the liquid into the pans.

Fold and Weight the Plastic Wrap

Fold the plastic wrap over the top of the mould and place a heavy weight on top. This will help compress the octopus and give it a compact shape.

Refrigerate

Place the weighted mould in the fridge and chill for at least 8 to 12 hours, or even overnight. This will ensure that the terrine sets properly and the flavours meld together.

Once the terrine has set, you can unmould it and slice it into delicate, wafer-thin pieces. Serve it with a drizzle of olive oil, a sprinkle of sea salt and fresh pepper, or your desired choice of accompaniments.

Serving the dish

Once your octopus terrine is ready, it's time to plate and serve this delicious and unique dish. Here are some tips and suggestions on how to serve an octopus terrine:

Slicing and Presentation:

The first step is to carefully remove the terrine from its mould. Use a sharp knife to cut the terrine into delicate, thin slices. The thickness of the slices can vary depending on your preference, but aim for a consistent thickness throughout. Place the slices on serving plates, arranging them in an attractive pattern or design. For an elegant presentation, fan out the slices or layer them slightly to showcase the different components of the dish.

Garnishes and Accompaniments:

Garnishes and accompaniments can enhance the flavour and visual appeal of the dish. Here are some options:

• Drizzle a high-quality extra virgin olive oil over the terrine slices.
• Sprinkle the dish with sea salt and freshly ground black pepper to enhance the flavours.
• Fresh herbs such as dill or parsley can be sprinkled over the dish for added aroma and colour.
• For a touch of acidity, squeeze some fresh lemon juice over the terrine or serve it with lemon wedges on the side.
• Pickled vegetables, such as cucumbers or radishes, can provide a crunchy contrast to the tenderness of the octopus.
• For a more substantial dish, serve the octopus terrine with a potato salad or roasted vegetables on the side.
• For a truly indulgent experience, top the terrine with caviar or serve it with a side of avocado purée.

Wine Pairing:

If you're looking for the perfect wine to accompany your octopus terrine, consider a crisp and silky Loire Valley Sauvignon Blanc. The subtle grassiness of the wine pairs beautifully with the fresh herbs used in the dish, and the minerality complements the salty octopus perfectly. For specific wine recommendations, consider a Clos Roche Blanche Touraine Sauvignon No. 2 or a Thomas-Labaille Sancerre for a heavenly experience.

Plating and Presentation Ideas:

When plating the octopus terrine, consider using a bed of greens or a smear of sauce to elevate the dish's visual appeal. Place the terrine slices on top of a bed of arugula or mixed greens, or drizzle a sauce such as a reduction of the cooking liquid or a herb-infused oil around the plate. For a more dramatic presentation, use a smoking gun to fill a cloche with smoke before serving the dish tableside, creating a theatrics and enhancing the aroma.

Remember, the presentation and garnishes you choose should complement the flavours of the octopus terrine and highlight its unique texture and taste. Enjoy experimenting with different serving styles and pairings to create a memorable dining experience for yourself and your guests!

Frequently asked questions