• 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

Recommended product

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

See Videoreception

Prepared by

AG-3190
1

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.

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