Photography recipe
Fotografía Chef Signature Chef

 METHOD
 
BLANCHING LIQUID FOR OCTOPUS
  1. Prepare the octopus and blanch it in the earl grey tea with flashing in the ice bath.
  2. Combine all the other ingredients in a pan, bring it to medium heat, and submerge the octopus and cook.
  3. If cooking in a water bath, cut the octopus in tentacles and vacuum about 3 each with 100ml of liquid.
  4. ...

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 METHOD
 
BLANCHING LIQUID FOR OCTOPUS
  1. Prepare the octopus and blanch it in the earl grey tea with flashing in the ice bath.
  2. Combine all the other ingredients in a pan, bring it to medium heat, and submerge the octopus and cook.
  3. If cooking in a water bath, cut the octopus in tentacles and vacuum about 3 each with 100ml of liquid.
  4. Cook in a water bath at 72C.
SAUCE
  1. Slice anchovy in dices.
  2. Sweat it with garlic in little olive oil without giving it the color.
  3. Add toasted cumin and coriander seed to it.
  4. Deglaze with champagne vinegar and reduce to sec.
  5. Add honey and saffron.
  6. Bring it to boil.
  7. Add wine.
  8. Cook till wine's alcohol evaporated.
OCTOPUS DRESSED
  1. Fry octopus and then dress it.

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Ingredients 4 persons
  • BLANCHING LIQUID FOR OCTOPUS
  • 5 bags Earl Grey tea
  • 400 ml soy sauce
  • 1 lt white wine
  • 70 g ginger
  • 6 lts veg stock
  • 350 g sugar
  • SAUCE
  • 6 anchovy
  • 2 1/2 Tsp coriander seeds
  • 2 1/2 Tsp cumin seeds
  • 20 sliced garlic
  • 1 lts white wine
  • 130 ml champagne vinegar
  • 20 strings saffron
  • 250 ml honey
  • GARNISH
  • White or Spanish Onion (sweat) + s/p
  • Cucumber diced
  • Fennel – Sheaved
  • Purple potato sliced and fried
  • Celery – Curls
  • Coriander micro
  • OCTOPUS DRESSED
  • 25% lemon Juice
  • 75% olive oil
  • Salt.
Recipes. The Cook & Chef Institute