Grilled octopus, avocado and miso-marinated cauliflower | Moreno Cedroni

Ingredients

For the octopus

• 400 g octopus
• 1 l water

Procedure

Blanch the octopus in water for a few minutes, cool in water and ice, then vacuum pack and cook at 97°C for 1 hour and 30 minutes, cool and separate from the gelatinous liquid that should be kept aside for the mayonnaise.
Cut the tentacles into pieces of about 10 g. At the time of use, season with the salmoriglio sauce and pass them for one minute over the hot grill.

To make the salmoriglio sauce

• 15 ml extra virgin olive oil
• 1 g garlic
• 1 g lemon juice
• 0.6 g fine salt
• 1 g water
• 1.2 g chopped rosemary needles

Procedure

Vigorously mix all ingredients

To make the octopus mayonnaise 

• 40 ml sunflower seed oil
• 20 ml of gelatinous water from the octopus
• 0.3 g fine salt
• 0.4 g of lemon juice

Procedure

Emulsify the gelatinous water from the octopus with sunflower seed oil, salt, and lemon juice.

To make the avocado sauce

• 60 g avocado
• 5 ml of lemon juice
• 50 ml extra virgin olive oil
• 13 ml water
• 0.5 g salt

Procedure

Blend all ingredients a couple of minutes

To make the cauliflower marinated in miso

• 200 ml white cauliflower
• 20 g miso

Procedure

Rub the white cauliflower with miso, wrap in aluminum foil and bake for about 30 to 40 minutes at 150°C.

Dish composition

At the base of the plate the avocado sauce, on top the miso cauliflower char-grilled and topped with the octopus mayonnaise and the octopus also char-grilled and topped with the salmoriglio sauce.