Octopus Puree with Bok Choy

Ingredients

• 2 kg octopus
• 1 celery stalk
• 1 onion
• 1 carrot
• 4 bay leaves
• 1 tsp fennel seeds
• 1 tsp whole peppercorns
• 6 tbsp olive oil
• 2 cloves of garlic
• 2 tbsp parsley
• 1 celery root
• 1/2 cauliflower
• 1 US potato
• Salt and pepper to taste
• 1 tbsp butter
• 100 grams full cream
• 8 pcs bok choy
• 1 tbsp soy sauce

Steps

1. Fry the octopus until curled and changed color, then bring to a boil with all the seasonings.
2. Once cooked, remove from the pot and marinate with 2 cloves of garlic, 2 tbsp of parsley, and 2 tbsp of olive oil for at least 1 hour.
3. Boil the celery root for about 5 minutes, then add the potato and cauliflower.
4. Transfer to a blender and blend until smooth.
5. Cut the bok choy in half, heat olive oil in a pan, and fry the bok choy until browned but not burnt.
6. Arrange the puree on a plate, top with octopus, and serve with bok choy.