Louise-Adélaïde Boisnard 8:17 p.m., June 18, 2022

This week, Laurent Mariotte and his guests are making a detour to Greece to discover his fresh specialties, ideal for enjoying despite the current heat.

Chef Dina Nikolaou offers you her octopus accompanied by mashed beans.

This week, Laurent Mariotte and his guests are making a detour to Greece to discover his fresh specialties, ideal for enjoying despite the current heat.

Chef Dina Nikolaou offers you her octopus accompanied by mashed beans.

FOR THE BEAN PURÉE:  

•200 g broad beans 

• 1 nice dry onion  

• 1 bay leaf  

• 6-7 peppercorns  

• 3-4 allspice peppercorns 

• 12 cl lemon juice  

• 12 cl of olive oil  

• Salt, ground pepper 

FOR THE OCTOPUS 

•1 octopus of about 1-1.5 kg, fresh or frozen  

• 15 cl of olive oil  

• 5 cloves of garlic, cleaned but whole  

• 2 sprigs of fresh oregano or 4 sprigs of dried oregano  

• 4-5 cedar gables  

• 5-6 peppercorns  

• 1/2 tsp.

coffee coriander seeds  

• 1/2 tsp.

fennel seeds 

TO SERVE 

• 8-10 cherry tomatoes  

• 1 tablespoon of capers  

• 3 fresh onions (the white part only) MATERIAL: Blender  

• Gauze or cloth  

• Food twine  

• Clingfilm  

Put the beans in a saucepan and add 80 cl of water.

Over medium heat, bring to the boil: when the water is bubbling, skim off the foam formed on the surface using a large spoon (this operation takes about 5 minutes).

Add the washed and halved onion.

In a piece of cheesecloth or cloth, place the bay leaves, pepper and allspice.

Close with twine and immerse in water.

Let cook for 45 minutes.  

When all the water is absorbed, remove from the heat and discard the linen with the herbs.

Season with salt and pepper and place the mixture in a blender.

Start the motor by pouring olive oil and lemon juice in a trickle.  

In a container, place the well-washed, cleaned and dried octopus.

Combine the pepper, cedar, coriander and fennel in a nonstick skillet and sauté over high heat.

Empty the herbs into a bowl and let cool.  

Pour the olive oil over the octopus and add the grilled herbs.

Cover with cling film and leave to marinate in the refrigerator for 5 to 6 hours.  

Pour the octopus and marinade into a heavy-bottomed saucepan over medium heat.

When the octopus begins to boil, lower the heat and cook gently for 1 hour 30 minutes. Prick the octopus with a fork to check if it is very soft then remove from the heat or continue cooking for another 15 minutes.

Take the octopus out and cut it into large pieces.  

To serve, divide the beans among 4 to 6 bowls and place 1 or 2 pieces of octopus in each.

Add the sliced ​​cherry tomatoes, a few capers and the finely chopped fresh onions.

Serve immediately.