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GRILLED OCTOPUS ON PARMENTIER OF POTATO WITH REDUCTION OF FORVM CABERNET SAUVIGNON VINEGAR

Type of plate
Fish
Type of plate
Time
30'
Time
Portions
4
Portions
Type of vinegar
Forvm Cabernet Sauvignon
Type of vinegar
Difficulty
Easy
Difficulty
Description

Ingredients

  • 4-8 boiled octopus legs
  • Extra virgin olive oil
  • 1 onion
  • 4 potatoes
  • Fine salt
  • Salt scales
  • Forvm Cabernet Sauvignon vinegar

Elaboration

  1. We prepare the potato parmentier and booked.
  2. For the reduction, add 100 ml of Forvm Cabernet Sauvignon vinegar over low heat, letting it gradually reduce until obtaining the desired reduction and texture (about 100 ml aprox.). Important: keep in mind that the reduction when it is hot has a liquid texture and when it cools it is naturally thickened.
  3. Cut the onion and fry it over low heat until it is transparent and soft.
  4. Spread the grill with olive oil and put it to heat. Mark the octopus legs until golden brown, and season to taste while remaining in the fire.
  5. Emplatamos immediately, creating a bed of parmentier on which we place the legs of octopus and the onion. Apply Forvm Cabernet Sauvignon vinegar reduction strips with a bottle or spoon, and season with the sea salt scales to finish.