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Elaboration

Recipe for 4 people

For the octopus:
Rinse and thoroughly clean the octopus. Cut and trim the tentacles, lay them on a perforated tray and cook in a steam oven for 1 hour at 95C. Roast quickly on a very hot pan and then cut in chunks.
 
For the apple:
Cut the apple in thin slices and put in a bag with the vinegar and vacuum pack at maximum...

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Elaboration

Recipe for 4 people

For the octopus:
Rinse and thoroughly clean the octopus. Cut and trim the tentacles, lay them on a perforated tray and cook in a steam oven for 1 hour at 95C. Roast quickly on a very hot pan and then cut in chunks.
 
For the apple:
Cut the apple in thin slices and put in a bag with the vinegar and vacuum pack at maximum pressure. Keep in the vacuum bag until needed.
 
For the yuja sauce:
Blend with a tablespoon of water and a teaspoon of extra virgin olive oil to create a smooth sauce.
 
For the bone marrow snow:
Liquify the marrow and fold into the maltodextrin until a fluffy snow-like texture is achieved. Season with a pinch of salt.
 
For the saffron tuile:
Mix all the ingredients thoroughly. Pour a tablespoon of the mix in a hot non stick pan and let it sizzle until completely cooked and crunchy.
 
For the plating:
Spread a generous teaspoon of yuja sauce vertically on the bottom of a plate. Lay the roasted octopus chunks onto the sauce and fill the gaps alternating with the tuiles, apple slices and lamb’s lettuce leaves. Sprinkle over some bone marrow snow.
 

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Ingredients 4 persons
  • Octopus
  • 1 mediterranean octopus 1kg size
  • Apple
  • 1 apple
  • apple cider vinegar
  • Yuja Sauce
  • 100g korean yuja preserve
  • Bone Marrow Snow
  • 30g bone marrow
  • 50g tapioca maltodextrin
  • Saffron Tuile
  • 90g water
  • 15g flour
  • 30g grapeseed oil
  • 1g saffron
  • Plating
  • lamb’s lettuce
  • extra virgin olive oil.
Recipes. The Cook & Chef Institute