Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1 whole octopus (approximately 1 kilogram) thoroughly and pat it dry, then place the octopus into a vacuum-sealable bag with 2 crushed cloves of garlic, 1 bay leaf, 1 teaspoon of black peppercorns, and 1 tablespoon of olive oil.

2. 2

   Vacuum-seal the bag and cook the octopus in a sous-vide water bath at 77 degrees Celsius (170 degrees Fahrenheit) for 5 hours, ensuring the water level covers the bag completely.

3. 3

   While the octopus cooks, boil 500 grams of baby potatoes in salted water until tender, then drain and cut them into halves or quarters and set aside to cool slightly.

4. 4

   Combine the cooked and cooled potatoes in a bowl with 1/4 cup of finely chopped fresh dill, 1/4 cup of sour cream, 2 tablespoons of olive oil, 2 tablespoons of finely diced dill pickle, 1 tablespoon of finely minced red onion, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, mixing gently to combine.

5. 5

   In a small saucepan, bring 1 cup of kvass to a simmer over medium heat and reduce it by half, stirring occasionally, until it thickens slightly into a glaze-like consistency, then remove from heat.

6. 6

   Carefully remove the cooked octopus from the sous-vide bag, pat it dry, then sear the octopus tentacles in a hot pan with 1 tablespoon of olive oil over high heat for 2-3 minutes per side until lightly charred and crispy.

7. 7

   Arrange the dill-potato salad on serving plates, top with the seared octopus tentacles, and drizzle generously with the kvass reduction.