INGREDIENTS

For the octopus

• 1 octopus
• 1 litre of water
• 50 g red vinegar
• 1 bay leaf

For the avocado cream

• 2 ripe avocados
• 1 red chili finely chopped
• juice and zest of 1 lime
• 20 g coriander
• 20 g olive oil

For the roasted vegetables

• 1 green pepper cut into fillets
• 1 Florina pepper cut into fillets
• 1 eggplant floret cut into slices
• 100 g olive oil
• salt and pepper

METHOD

Defrost the octopus overnight.

Portion the octopus into 2 tentacles.

In a saucepan with water, vinegar and bay leaf, steam the octopus for about 20 minutes. Remove and allow to cool on paper towels. Then, grill the octopus over medium-high heat.

Meanwhile, peel the avocados and mash them with a fork in a mixing bowl. Mix all the ingredients together and store in the refrigerator with plastic wrap.

Marinate the vegetables with olive oil and salt and pepper and grill over medium heat.

Serve the vegetables on a shallow dish. Place the octopus on top and put on the edges the avocado cream. Garnish with fresh olive oil and optionally some lemon juice.

Chef Oikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni