Octopus with Salicorn and Cherry Tomatoes

For the octopus with salicorn and cherry tomatoes, first put octopus, red wine, bay leaf, orange and juice in closed casserole, braise in oven at 180 °C convection oven for 60-80 minutes and cook until soft. Before serving, cut the octopus into fork-sized pieces.

Remove the outer still soft skin from the garlic, but leave the inner skins on the cloves. Slowly infuse in olive oil over low heat and cook until soft. Now the cloves can be squeezed or just left in the olive oil.

Score the tops of the cherry tomatoes crosswise with a sharp knife and place in a small gratin pan. Then pour over the garlic oil and place in the oven at 180 °C convection for 20 minutes.

Briefly sauté the salicorn (passepiere or seaweed tips) in a little olive oil. Now arrange all the parts of the appetizer plate. Drizzle the octopus with salicorn and cherry tomatoes with lemon and sprinkle with fleur de sel. Put the pepper mill on top.

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