- • Moai caviar 4 stems • Paztizz top 4 tops • Blinq blossom 4 pieces • Zallotti Blossom 2 stem • Atsina Cress 1 punnet • Adji Cress 1 punnet • Purred red cabbage 300gr • King Edwards potatoes 4 medium • Small Cornish Octopus 4
Octopus and roasted potato twist
Ingredients
Method
• Cook the cabbage in a vegetable stock.
• Drain the cooked red cabbage into a fine sieve and keep 50ml of cooking juice for the dressing.
• Purred the cabbage and season to taste, pour in a small squeeze bottle.
• Peel the potato, trim them to a rectangular shape and cut out some fine slices using a mandolin.
• Brush each slice with the melted butter and put them back together on a spiral way.
• Lift gently the potato stack, brush more butter over the top and cook in an oven at 220C.
• Meanwhile, plunge the Octopus in the cold fish stock, cover with a lid and
• Boil for 5 minutes, take off the heat and leave in the stock for another 10 minutes.
• Bear in mind that is a very small Octopus, so do not overcooked it!
• To make the dressing, emulsion together the 50ml of red cabbage cooking juice with the lemon juice and the olive oil.
• Place the Octopus at the centre of the plate, add the potato stack on top.
• Squeeze some cabbage mousseline dot around and add the one soaked sultana cut into two and the microgreens, cress and speciality plant.
• Finish with the dressing and serve.
• Meanwhile, plunge the Octopus in the cold fish stock, cover with a lid and bring to boil.
• Boil for 5 minutes, take off the heat and leave in the stock for another 10 minutes.
• Bear in mind that is a very small Octopus, so do not overcooked it!
• To make the dressing, emulsion together the 50ml of red cabbage cooking juice with the lemon juice and the olive oil.
• Place the Octopus at the centre of the plate, add the potato stack on top.
• Squeeze some cabbage mousseline dot around and add the one soaked sultana cut into two and the microgreens, cress and speciality plant.
• Finish with the dressing and serve.
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