Octopus Tentacles Salad
Selected by Chef Alessandro Frau, Restaurant Acqua Bangkok for Premium Food
Ingredients
Ingredients for 4 People
- 1000 gr Octopus Tentacles
- 30 gr Olive Taggiasche
- 50 gr Celery
- 20 gr Frisee Salad
- 5 Violet (flowers)
- 50 gr Olive Oil
- 15 gr Lemon Juice
- 15 gr White Vinegar
- 5 gr Fennel leaves
- 20 gr Baby red radish
- 10 gr Mustard
Instructions
- Set the Sous Vide Roner Kitchen Low Temperature Vacuum Cooking Machine to 62 C.
- Place the octopus in a vacuum seal bag (in case you use Don Bocarte they are already packed )
- Place the bag in the Sous Vide machine and set the timer for 20 minutes .
- When the timer goes off, wrap half the octopus in cling film to form a sausage shape. Put the sausage in the freezer.
- Cut the remaining octopus into small pieces and marinate in oil, lemon juice, vinegar and mustard for 24 hours.
- Take the sausage out of the freezer and slice thinly using slicing machine.
- Put the slices of octopus in a circular shape on the plate and season with salt and pepper.
- Decorate with pieces of marinated octopus, taggiasca olives, salad greens, fennel leaves, edible flowers, sprout and thinly sliced radish.
- Finish the dish with a drizzle of olive oil.
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