INGREDIENTS

4 octopus tentacles (1.2 kg, net 500 g)
2 wine corks (see tip below)
200 ml Pernod (anise liqueur)
200 ml Noilly Prat (dry vermouth)
500 ml dry white wine
200 g each of celery, shallots, leek, fennel
1 l water
1 tbsp butter
Salt
250 g celery
Salt
Pepper
2 tbsp white balsamic vinegar
2 tbsp olive oil
1/2 bunch parsley

HOW TO MAKE IT

1. Cut the fennel, celery stalks, shallots and leek into evenly sized pieces and sauté in butter in a roasting pan. Deglaze with Pernod, Noilly Prat and white wine and bring to the boil. Add 1 l of water, season with salt and add the two wine corks. Bring to the boil again and carefully add the octopus tentacles. Simmer for about 70-80 minutes. Subsequently pour everything through a sieve. Remove the suckers with the excess skin from the octopus tentacles.
2. Bring some water to the boil in a saucepan. Quickly blanch 250 g of celery in the water, remove and cut into slices. The inner stalks are especially tender.
3. Also cut the octopus into slices, season with salt, pepper, white balsamic vinegar, olive oil and parsley. Then add the celery and mix everything together well.
4. Leave the salad to stand and, if necessary, season again before serving.