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Sicilian Octopus

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Eric Payet, Head chef of La Rive in Cobham prepares Crispy Sicilian Octopus for us. With it's Mediterranean flavours and colourful ingredients this starter delivers sunshine on a plate.
La Rive offers a menu for every occasion – find out more at http://www.larivecobham.com/index.html#home

INGREDIENTS

Octopus:

80g of octopus
30g of Aioli
10g of diced tomato
3 mini melba toast
4 strands of fennel cress
2g of black onion seed
2g of confit lemon
Olive oil

Blanche octopus 3 time in boiling water & Ice water
Vac pack the tentacles & cook at 85c for 6 hours
Portion octopus to required size & grill into the charcoal oven for 2min or until crispy

Aioli:

80g of egg yolk
40g of dijon mustard
40g of confit garlic
2g of saffron strand
150g of cooked potato (cooled)
700ml of vegetable oil
10ml of white wine vinegar
S&P
100ml water

In the thermomix, mix the 4 first ingredients, then slowly add the oil & alternate with vinegar. Check for seasoning

4650 | Chefs | Cooking

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Written by The Chef's Circle

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