Octopus Wellington

1.Preheat the oven to 400°F (200°C).

Octopus Preparation Prepare the octopus by cleaning it thoroughly and removing any beak, eyes, and innards. Rinse the octopus under cold running water and pat it dry with paper towels.

3.Season the octopus generously with salt and black pepper.

Cooking the Octopus Place the octopus in a large pot and add enough water to cover it. Add the sliced lemon to the pot. Bring the water to a boil and then reduce the heat to low. Simmer the octopus for 1-2 hours until it becomes tender. You can check the tenderness by poking it with a fork. If the fork easily goes through, it is ready.

5.Once the octopus is tender, remove it from the pot and let it cool slightly. Slice the octopus into thin strips.

Preparing the Mushroom Duxelles In a pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

7.Add the finely chopped cremini mushrooms and thyme leaves to the pan. Season with salt and black pepper. Cook until the mushrooms release their moisture and become golden brown, about 10 minutes. Remove the pan from heat and let the mushroom duxelles cool.

Assembling the Octopus Wellington Roll out the thawed puff pastry sheet on a lightly floured surface. Place the sliced octopus in the center of the pastry sheet, leaving a border around the edges.

9.Spread the mushroom duxelles evenly over the sliced octopus.

10.Fold the edges of the puff pastry over the filling, sealing it tightly. Place the Octopus Wellington on a baking sheet lined with parchment paper.

Egg Wash In a small bowl, whisk together an egg yolk with a splash of water. Brush the top of the puff pastry with the egg wash.

Baking the Octopus Wellington Bake the Octopus Wellington in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.

Preparing the Truffle Sauce While the Octopus Wellington is baking, prepare the truffle sauce. In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour to create a roux. Cook the roux for 1-2 minutes, until it turns golden brown.

14.Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.

15.Stir in the heavy cream and truffle oil. Season with salt and black pepper to taste. Cook for an additional 2 minutes.

Serving Remove the Octopus Wellington from the oven and let it cool for a few minutes. Slice it into thick portions and serve with the truffle sauce.