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Octopus slider

Brioche with fried chipirones, marinated fennel, coleslaw, andalouse sauce, sweet pepper and lime zest. Fresh, crispy and summery.Sliders are mini burgers to share! From the classic American slider to surprising variations with pork, fish, or veggies. The snack hit for the menu and the terrace.

Ingredients

Andalouse sauce
Mini vegan brioche rolls white
Coleslaw
Sweet pepper
Fennel
Sushi vinegar
lime zest
Chipirones

Preparation

  1. Fry the chipirones (lightly floured squid) for about 3 minutes in a preheated oven at 180°C.
  2. Slice the fennel on a mandoline and marinate in oil with sushi vinegar.
  3. Bake the brioche for about 2 minutes at 200°C.
  4. Serve the octopus with andalouse sauce, sweet pepper, coleslaw, and grated lime zest.