Octopus

Jury of Gourmets de France. Nuchar Cooked Octopus Test.

Ingredients

NUCHAR Cooked Octopus Legs

2 Caviar d'Aquitaine Sturia

30g

Parmesanoi 36 months

10g

Parsley

2 Chives

2 Dill

3 Chives or shallots

1 Sweet paprika

1 Ginger

3g

Lima

1 Olive oil

20cl

COOKED OCTOPUS 5 or 7 LEGS 1KG VACUUM SEALED (FOOD SERVICE)

Preparation time: 50 minutes

Rations: 2

Type of dish: main plat

See Videoreception

Prepared by

PREPARATION

Brown the octopus legs for 1½ minutes on each side over high heat. Thinly slice the round end of the octopus for the carpaccio with the caviar. Chop the shallot and poach, refresh with cold water. Finely chop the herbs, mix with the shallot, season with lemon zest and dilute with olive oil and a pinch of salt.

Plate finish

Present the octopus on the presentation plate, using a mold fill it with the carpaccio previously seasoned with the gremolata, sprinkle all the octopus with the fine herbs and parmesan at the last moment. Finish filling the molds with the caviar, serve at room temperature.