Crispy cups with octopus carpaccio

Name: Crispy cups with octopus carpaccio
Ingredients: Mizuna lettuce; Smoked paprika; Black aioli; 250 ml Water; Octopus carpaccio; Crispy cup; 250 ml Ginger juice; 3 g Lecithin; Pak choi; Lemon oil; smoked salt; Lime zest; Ume sesame; Chili stripes; Sushi vinegar

Crispy cups with octopus carpaccio, black aioli and pak choi with ginger foam.In these 'bites', octopus carpaccio takes center stage. Our chef places it in a crispy cup and enriches the dish with, among other things, black aioli, bok choy, and ginger foam.

Ingredients

Mizuna lettuce

Smoked paprika

Black aioli

250mlWater

Octopus carpaccio

Crispy cup

250mlGinger juice

3gLecithin

Pak choi

Lemon oil

smoked salt

Lime zest

Ume sesame

Chili stripes

Sushi vinegar

Preparation

Defrost the carpaccio.
Mix the ginger juice with water.
Add the lecithin and blend until you have a nice foam.
Fill the beet cups with slices of carpaccio.
Pipe dots of aioli in between.
Cover the whole with the lettuce.
Sprinkle with smoked paprika powder.
Fold the carpaccio into the cup.
Cover a plate with sesame seeds and arrange the cups on the plate.
Mix lemon oil with sushi vinegar, smoked salt, and lime zest.
Steam the pak choi for about 6 minutes.
Cover the leaves with the dressing.
Sprinkle the ume sesame on top, cover with chili stripes, and roll into nice rolls.
Fill the cups with the pak choi and serve with the ginger foam.