Oktopusgroestl with Fried Potatoes

Have fun preparing this mushroom dish!

For the octopus, cut the tentacles of the octopus so small from the head part that they still hang together. Rinse the arms thoroughly under running water and drain.

Remove the skin from the onion and lard it with bay spice and cloves. Remove the skin from the carrot and celeriac and cut them in half. Rinse the leek thoroughly.

Put the octopus, vegetables and “white wine in a saucepan and fill with enough water to cover the octopus completely. Add salt and let the liquid boil once. Reduce the heat and gently simmer the octopus until tender, about 1 1/2 hours. After 1 hour, add lemon zest, garlic and peppercorns. Lift the octopus out of the broth and cool.

For the gröstl, rinse the potatoes thoroughly, soften in salted water with caraway seeds. Cool, peel and cut into slices. Clean the oyster mushrooms and pluck them into coarse pieces.

In a large frying pan, fry the potato slices in the oil over medium heat until golden brown. Add the oyster mushrooms, roast briefly and season with salt, cumin and savory.

To finish, clean and rinse the spring onions and slice diagonally. Meanwhile, cut the octopus arms into 2 to 3 cm thick slices and fry them in olive oil in a second frying pan. Add the spring onions, season lightly with salt and toss.

The octopus

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