Octopus with Apple, Yuja and Bone Marrow
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
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.
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.
