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Pulpo “Salzhaus“ by Chef Christian Härtge of Solothurn, Switzerland

Pulpo “Salzhaus“ by Chef Christian Härtge of Solothurn, Switzerland

Salzhaus is one of the best restaurants overlooking the beautiful city of Solothurn (Switzerland) – Chef Christian loves playing with flavours, ingredients and shares his recipe for pulpo, an octopus dish.

Pulpo “Salzhaus“

Recipe for 10 persons

Pulpo Ingredients:
One Pulpo about 2.5kg
2dl white wine
20g parsley
1 dash Kosher Salt

Wash the Pulpo well and vacuum with white wine, parsley and some kosher salt and cook in the Julabo at 77 degrees for 5 hours. Then wash the lukewarm pulpo again and clean the arms underneath the suction cups and keep it warm.

Radish Ingredients:
1 radish
3 dl miso fond

Peel the radish and cut into 1cm thick slices, prepare a classic misofond, vacuum the radish slices with the misofond and cook at 85 degrees for 45 minutes.

See Also

Pepper Dip Ingredients:
3 pieces of peppers
2 cloves of garlic
10g thyme
1 tbsp olive oil
To marinate the pulpo you need 3 tbsp oyster sauce

Clean and cut the red pepperoni into quarters. Put it on a baking tray with garlic, thyme and olive oil and cook it in the oven at 140 degrees for 45 minutes.
Then place in a plastic bag and leave to rest for 10 minutes.
Peel the peppers and mix in the thermomix until creamy and season to taste with salt.

To serve, glaze the pulpo with oyster sauce and garnish with pea sprouts.

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