Grilled octopus and oyster mushrooms
Chef Grégoire James from Caen's Augia restaurant shares his recipe for octopus, broad bean, mesclun and oyster mushroom salad.
This recipe from Grégoire James, chef at Augia restaurant in Caen, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to makegrilled octopus and oyster mushrooms, tentacle salad, broad beans and Briveviolet mustard condiment .
Serves 8
Preparation time: 30 min
Cooking time: 5 h 30
Freezing: 24 h
Ingredients for Grégoire James ' grilled octopus and oyster mushrooms
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2 kg French-caught octopus (or cooked octopus or octopus tentacles )
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1 onion
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1 carrot
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1 celery stalk
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2 lemons
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1 bouquet garni
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½ clove garlic
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Peppercorns
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20 cl white vinegar
For the violet mustard condiment
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2 tsp Brive violet mustard
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2 egg yolks
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Sunflower oil
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1 dash lemon juice
For the button mushroom condiment
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400 g button mushrooms
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1 shallot
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3 cl olive oil
For the salad
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240 g cooked broad beans
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Mixed salad leave s
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Olive oil
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Salt and pepper
For the dressing
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800 g oyster mushrooms
Specific equipment
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Kitchen thermometer
Steps for Grégoire James ' grilled octopus and oyster mushrooms
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Preparing the octopus: Rinse the octopus thoroughlythe day before and freeze for 24 hours to soften.
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Aromatic garnish: Cut the onion, carrot andceleryinto pieces. Add the bouquet garni, garlic and 1 lemon cut in half.
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Cooking the octopus: Boil the octopus in water in a suitably sized pan for 1 min.Remove with a skimmer, drain the cooking water and refill the pan with cold water. Return the octopus, add a tablespoon of peppercorns, then the aromatic garnish and white vinegar. Cook at 77°C for 5 h.
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Violet mustard condiment: Make a Briveviolet mustard mayonnaise with the egg yolks and oil. Add a dash of lemon juice.
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Mushroom condiment : Cut mushrooms into brunoise (small cubes) and sauté with shallot until nicely grilled. Blend with olive oil and season.
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Tentacle salad: Place thinly sliced tentacles in a salad bowl . Add the mesclun and broad beans. Season with olive oil, lemon juice and zest, salt and pepper.
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Presentation: Grill the oyster mushrooms and octopus , then arrange.
Has this recipe inspired you to discover the cuisine of Grégoire James? Read the Gault&Millau review of Augia.
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