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Fotografía Chef Signature Chef

 
METHOD
 
OCTOPUS
  1. Place the octopus into the sink and grate the fresh turnip over it, then knead them together to clean the octopus, and rinse with clean water.
  2. When the octopus is clean, carefully tenderize it with an empty glass bottle. This will soften the tentacles so that they remain tender after cooking.
  3. Combine the water,...

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METHOD
 
OCTOPUS
  1. Place the octopus into the sink and grate the fresh turnip over it, then knead them together to clean the octopus, and rinse with clean water.
  2. When the octopus is clean, carefully tenderize it with an empty glass bottle. This will soften the tentacles so that they remain tender after cooking.
  3. Combine the water, kombu, soy sauce, onion, tomato, rosemary and salt in a saucepan. Bring to the boil and cool.
  4. Place the octopus into a vacuum sealer bag suitable for sous vide cooking, pour in the kombu and soy soup, and carefully seal it.
  5. Cook the octopus for 2 hours and 10 minutes in a combi-steamer, using the steam function.
  6. Afterwards place the whole bag into iced water until it cools completely. Remove the octopus from the bag and cut into smaller pieces, reserving some of the soup for sauce.

SAUCE
  1. Strain 200 ml of the liquid in which the octopus was cooked, pour it into a tall container and blend with a stick mixer, slowly adding both oils to obtain a mayonnaise.
SAMPHIRE
  1. Combine the water, vinegar and salt.
  2. Bring to the boil, then add the washed samphire leaves and cool slowly.
  3. Leave the samphire in the liquid for as long as possible, so the flavor develops.
CUTTLEFISH CHIPS
  1. Boil the tapioca pearls in salted water for 20 minutes.
  2. When they are cooked, drain them and pour into a small saucepan, add the cuttlefish ink and cook for 6 minutes.
  3. Spread the paste onto a silicone sheet and dry for 4 hours in the oven at 60°C.
  4. When the tapioca is dry, fry it for a few seconds in oil heated to 165°C, to obtain chips.
AVOCADO
  1. Peel the avocado, remove the seed and pass through a fine sieve.
  2. Season with salt and lemon juice, and whisk to a smooth puree.
TOMATO
  1. Briefly blanch the tomatoes and peel.
  2. Combine the wine, vinegar and sugar in a saucepan and bring to the boil.
  3. Add the chopped tomato, cook for 5 minutes and set aside to cool.
TO SERVE
  1. Place the marinade on a plate first, followed by the octopus, avocado puree, tomato sauce and the marinated samphire.
  2. Finally, drizzle with olive oil and decorate with nasturtium leaves.

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Ingredients 4 persons
  • OCTOPUS
  • 1.5 kg octopus
  • 1 onion
  • 1 tomato
  • 1 piece kombu kelp
  • 100 ml soy sauce
  • 1 sprig Rosemary
  • Salt
  • 1 L water
  • 1 turnip
  • SAUCE
  • 300 ml water reserved from cooking the octopus
  • 100 ml olive oil
  • 100 ml canola oil
  • SAMPHIRE
  • 200 g rock samphire
  • 500 ml water
  • Salt
  • 100 ml spirit vinegar
  • CUTTLEFISH CHIPS
  • 50 g tapioca pearls
  • 1 teaspoon cuttlefish ink
  • Oil for frying
  • Salt
  • AVOCADO
  • 1 avocado
  • Juice of half a lemon
  • Salt
  • TOMATO
  • 12 cherry tomatoes
  • 30 g sugar
  • 100 ml white wine
  • 50 ml white balsamic vinegar
  • EXTRA
  • Olive oil
  • Nasturtium leaves.
Recipes. The Cook & Chef Institute