Octopus carpaccio

Name: Octopus carpaccio
Ingredients: 4 units.items octopus carpaccio; 10 ml Savorette lemon oil; 100 g mini chorizo cubes; 400 g Sunflower oil; 100 g Egg white; 100 g Yogurt; 1 Shallot; 15 g chamomile flower; 2 units.items bay flower; 500 ml verjus; 500 ml Cooking cream; 250 g Flour; 500 ml Milk; 1 Egg; 3 g Salt; 150 g roasted seed mix

Octopus carpaccio, chorizo cream, pancake crackers and beurre blanc with chamomile.

This recipe will be presented during the Chef's Table fish at the Horeca Event at HANOS Apeldoorn on September 26, 2023.

Ingredients

4units.itemsoctopus carpaccio

10mlSavorette lemon oil

100gmini chorizo cubes

400gSunflower oil

100gEgg white

100gYogurt

1Shallot

15gchamomile flower

2units.itemsbay flower

500mlverjus

500mlCooking cream

250gFlour

500mlMilk

1Egg

3gSalt

150groasted seed mix

Preparation

Blend the oil and chorizo in the thermoblender to 80°C.

Reduce the verjus with chopped shallot and bay leaves until you have 1/3 of the original volume left.
Add cooking cream and chamomile flowers and reduce again until you have half left.
Strain the mixture and whisk in a few knobs of cold butter before serving.
Add salt to taste if desired.