Hot fish au vol: how to stuff them with octopus and potatoes


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How to make fish vol au vents stuffed with diced octopus and potatoes, using chopped olives, chopped capers and extra virgin olive oil as a dressing.


Ingredients for 4 people

- 20 small vol-au-vents

- 300 g of octopus


- 100 g of fennel

- 100 g of celeriac

- 1 bay leaf


- half a glass of white wine

- 50 g of pitted black olives

- 2 potatoes


- 2 tablespoons of capers

- 4 tablespoons of extra virgin olive oil

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- 1 sprig of parsley

- salt and pepper

How to prepare hot fish vol-au-vents

Clean and wash the octopus, then put it in a pan with the bay leaf, white wine, celeriac, fennel and peeled potatoes, then cook everything for 30 minutes.

Chop the parsley and mix it with the chopped olives and coarsely chopped capers.

Cut the octopus into small pieces, peel the potatoes and dice them.

Put the fish, potatoes and chopped parsley, olives and capers in a bowl, then season with salt, pepper and extra virgin olive oil.

Meanwhile cook or heat the vol-au-vents in the oven, let them cool and fill them with the octopus mix.


Serve immediately.

Octopus Recipe! How to cook Octopus Greek style by Theo Michaels (February 2024)


Tags: appetizers
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