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Octopus with black garlic and corn

This dish with crispy octopus and black garlic has a Japanese touch thanks to the aspic based on kombu dashi.

Ingredients

1units.itemsoctopus
1lKombu dashi

5Kombu dashi
4units.itemsgelatin sheet
10gagar +
cooked corn kernels

Salt
Spring onion
baby corn
black garlic puree
fried octopus
chickpea and corn pépites
aspic of dashi and corn
Olive oil

Preparation

  1. Octopus: Cut the tentacles from the octopus.
  2. Place the tentacles together with the kombu dashi in a vacuum bag and cook sous-vide for 14 hours at 71°C.
  3. Fry the octopus tentacles in a pan until nice and crispy.
  4. Deglaze the pan with a little of the octopus liquid left over from the sous-vide cooking.

  1. Put the cold kombu dashi in a small pan.
  2. Stir the agar+ into the kombu dashi and heat to 80°C.
  3. Remove from the heat and stir in the soaked gelatin.
  4. Place a piece of shrink wrap on a flat tray.
  5. Dip a ring cutter into the kombu dashi and then place it on the tray with the shrink wrap.
  6. Spread a layer of corn kernels inside and chill.
  7. Spoon the kombu dashi into the mold over the corn when it is just starting to set and chill again.

  1. Blanch the baby corn in salted water.
  2. Drizzle with olive oil and finish with a blowtorch.
  3. Cut the spring onion into pieces and fry in olive oil.
  4. Season with salt.
  5. Use a brush to make a streak of black garlic puree on the plate.
  6. Place the fried octopus in the center.
  7. Place the aspic of kombu dashi and corn next to the octopus.
  8. Blanch the chickpea and corn pépites and place on the plate.
  9. Finally, place the fried spring onion and baby corn between the octopus.