Pan-Seared Char with Octopus, Parsnip Purée, and Cremulata – A culinary highlight

Do you love seafood dishes with a creative touch? Then this recipe is just for you. Here, crispy pan-seared char meets flavorful octopus, served with silky parsnip purée, crunchy green beans, and a fresh cremulata made from parsley, bell pepper, and tomato. A perfect dish for flexitarians who appreciate high-quality seafood and innovative flavors.

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Ingredients for the char, octopus, parsnip purée, and cremulata:

For the Char and Octopus:

• 2 char fillets (with skin)

• 250 g octopus (fresh, cooked)

• 2 tbsp olive oil

• 1 tsp butter

• Salt and pepper

• Lemon juice

Tip: If you want to save time, you can also use pre-cooked octopus from a delicatessen or supermarket.

For the Parsnip Purée:

• 300 g parsnip

• 200 ml vegetable broth

• 100 ml cream

• 1 tbsp butter

• Salt, pepper, and nutmeg

For the Cremulata:

• 1 bunch parsley

• 1 red bell pepper

• 1 tomato

• 1 tsp lemon juice

• 1 tsp lemon zest

• 2 tbsp olive oil

• Salt and pepper

For the Green Beans:

• 200 g green beans

• Salt

  
  

Preparation for the char, octopus, parsnip purée, and cremulata:

1. Cook the octopus in a large pot of lightly salted water for about 45 minutes until tender. Then, rinse with cold water and cut into bite-sized pieces.

   
   

2. Prepare the parsnip purée by peeling and dicing the parsnip. Simmer in vegetable broth and cream until soft. Blend with butter until smooth and season with salt, pepper, and nutmeg.

   
   

3. Blanch the green beans in boiling salted water for 3 minutes, then transfer to ice water to retain their vibrant color.

   
   

4. For the cremulata, finely chop the parsley. Dice the bell pepper and tomato. Mix with lemon juice, zest, and olive oil. Season with salt and pepper.

   
   

5. Sear the octopus in a hot pan with olive oil until slightly crispy. Season with salt and lemon juice.

   
   

6. Season the char fillets with salt and pepper. Sear skin-side down in hot olive oil until crispy. Add butter, flip gently, and briefly cook on the other side to keep them juicy.

   
   

7. Plate the dish: Spread the parsnip purée as a base, place the pan-seared char and octopus on top, arrange the blanched green beans alongside, and finish with the fresh cremulata.

   
   

Resumé

A dish full of contrasts: crispy fish, tender octopus, creamy purée, and vibrant cremulata. Perfect for flexitarians who appreciate high-quality seafood and exciting flavors.

Get inspired by food for flexitarians

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The tools for this recipe

Good pasta doesn’t need an arsenal – but two tools make the difference:

• Premium stainless steel pan – uncoated for real browning and the fond that carries your sauce.

• Premium stainless steel zest grater – lemon zest without the bitter pith, Parmesan like snow.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Can I save time on the octopus?

Yes — pre-cooked octopus from a deli or supermarket works perfectly and skips the 45-minute simmering step. If cooking from raw, boil it gently in salted water until tender, then sear it briefly for colour.

How do I get crispy skin on the char?

Pat the fillets very dry, season the skin with salt, and lay them skin-side down in a hot pan without moving them. Press lightly for the first few seconds so the skin stays flat and crisps evenly.

What can I use instead of parsnip for the purée?

Celeriac, potato or a mix of both give a similarly silky, mild purée. Cook the pieces soft in broth and cream, then blend until smooth and season with nutmeg.