Octopus and red Mullet with purees beet and spinach

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  • Octopus: 1 (about 1.5 kg)
  • Moscatel de Setubal: 400 ml
  • Red mullet: 2 (200 g each)
  • Beets: 400 g
  • Spinach: 400 g
  • Puree
  • Potato: 600 g
  • Butter: 100 g
  • Milk: 0,5 dl
  • Herbs: the taste


Bake the octopus steam during 90 minutes to around 100. Cut in pieces, sprinkle with Moscatel de Setubal and put in the oven for 15 minutes at 70c.

Cultivate the mullet, remove the loins, and season with salt. Book in the cold. Boil the beets and launder the spinach. Pass separately by the dowel. Make a puree with the potatoes, add butter and milk. Divide the puree into two parts. In the add mashed beet and in the other the mashed spinach.

Grind the spices. Blush slightly fillets of red mullet in olive oil. Arrange on a plate the two purees, the octopus and the fillet of red mullet in a harmonious way. Decorate with the juice of the roasting of the octopus and herbs to taste.

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