Today we will prepare an Octopus appetizer with potato glass, codium cream, paprika garlic and prawn sand and Tuber Melanosporum. By Silvia Ambros.

STEPS

Recipe for 4 people.

OCTOPUS

  • Put and remove the octopus 3 times in boiling salted water.
  • Cook for 40 minutes after it boils again.
  • Let it rest for 4 minutes in the cooking water.
  • We drain and reserve.

CODIUM ALGAE CREAM

  • Crush the codium seaweed with the 15 ′ / 90ºC water in the Thermomix.
  • Next, we emulsify with sunflower oil.

PRAWN SAND

  • Brown the panko in a frying pan with oil.
  • Baked prawn heads. 110 ° C / 20 minutes.
  • We fry oil at 160ºC and transfer it to a blotting paper.
  • Mix the prawn heads and the toasted panko in the Thermomix and blend until obtaining a fine powder.
  • Stretch on a silpat with absorbent paper and dry at 80ºC / 4 hours or until it is well dry.

AJADA

  • In a Rondón we place all the ingredients at 80º C for 12 hours.
  • We go up to 120º C, add the paprika and let it rest for 2 hours.

GARLIC EMULSION

  • We emulsify everything together until we get the desired texture.

CRYSTAL POTATO

  • We wash the potato well.
  • We make a longitudinal cut of 1 cm.
  • We roast the potato at 190 ° C / 40 ′
  • We pour boiling water over the potato until it covers.
  • We rest covered for 2 hours.
  • We remove the potato and strain.
  • We leave it overnight in the fridge.
  • Boil the liquid and add the potato starch.
  • Squirt with a rounded shape on silpat and bake at 180 ° C / 2h.
  • We fry with the oil at a very low temperature.
  • We spread the edges with paprika.

Plate Completion / Pass

  • We will place the panko and prawn sand making a circle.
  • We pour the codium seaweed cream in the circle that we have made.
  • We put the octopus in the middle.
  • On top of the octopus we put a little of the garlic emulsion
  • We finish by placing the glass potato on the side, resting on the octopus.
  • We grate tuber melanosporum on top.
  • In the dining room, they will be in charge of explaining to the diner the correct way to eat this appetizer in two bites.

INGREDIENTS

  • 1 octopus

  • Tuber Melanosporum truffle

    CODIUM ALGAE CREAM

  • 0.075 Kg Codium Seaweed

  • 0.050 Kg Water

  • 0.025 Kg Sunflower oil

  • 0,060 Kg Octopus

    PRAWN SAND

  • 0.050 Kg Head of shrimp

  • 0,050 Kg Panko

  • 0,010 L Olive oil

    CRYSTAL POTATO

  • 0.125 L Water

  • 1 pc. Potato

  • 0.002 L EVOO

  • 0.005 Kg potato starch

  • Peppers

    AJADA

  • 0.250 L EVOO

  • 0.050 Kg Garlic

  • 0,050 Kg Onion

  • 1 pc. Laurel

  • 0.025 Kg Sweet Paprika

  • 0,012 L Cider Galega Maeloc

    GARLIC EMULSION

  • 0,050 L Octopus cooking water

  • 0,050 Kg Garlic

  • 0.0005 Kg Xanthan

  • 1/2 pc. Lemon juice

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