Curled Octopus Tentacles
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Potato Purée and Parsley Cream
Ingredients
- 3 potatoes
- 2 gelatine sheets
- Milk
- Half bunch of parsley
- Salt, to taste
Method
- Boil the whole potatoes until completely cooked.
- Soak the gelatine in ice water for a few minutes, then drain and melt in the microwave.
- Peel and crush the potatoes. Add warm milk to achieve a creamy consistency and season with salt.
- Mix in the liquid gelatine. Let the mixture set in the fridge, then blend with a stick blender.
- Pick and wash the parsley. Chop the leaves and blanch the stems.
- Take one-third of the purée and blend it with the chopped parsley. Add parsley water to loosen the purée.
Confit Tomatoes
Ingredients
- 4 cherry tomatoes (stalks on)
- Salt, to taste
- Sugar, to taste
Method
- Wash the tomatoes and make two small holes in the skin.
- Place them on a baking tray lined with parchment paper and sprinkle with salt and sugar.
- Bake at 100°C for about 2 hours.
Olives Powder
Ingredients
- 100 g pitted black olives
- Salt
Method
- Dry the olives as much as possible, then place them on a tray lined with enough salt to almost cover them.
- Bake at 65°C until completely dry.
- Brush off the salt and blend the olives in a food processor until powdered.
Yogurt Lemon Sauce
Ingredients
- 50 g Greek yogurt
- Zest of 1 lime
- Juice of half a lemon
Method
- Mix all the ingredients and let the flavors develop until needed.
Red Tuile
Ingredients
- 30 g plain flour
- 150 ml water
- 4 g red food coloring
Method
- Mix water and flour together until smooth, then add the red food coloring and mix well.
- Heat sunflower oil or similar in a non-stick pan. Pour in the mixture and cook until the water evaporates completely and the tuile solidifies.
Octopus
Ingredients
- 4 octopus tentacles
- Vegetable stock
- 1 shallot
Method
- Dip the tentacles into boiling stock three times to curl them, then cook for about 30 minutes.
- Sweat the diced shallot in a pan, then toast the drained tentacles. Add a bit of stock if needed.