Recipe by Felix Lo Basso: BBQ roasted and lacquered octopus with potato mousse and mixed herb.
Ingredients for 4 people
For the octopus
- 1 kg large defrosted octopus
Procedure
Cook the octopus in salted water for about 2 hours. Let it rest for about 3 hours in its cooking water and then clean it well, leaving the tentacles attached.
For the barbecue sauce
- 80 g spring onions
- 400 g datterini tomatoes
- 15 g honey
- 5 g white vinegar
- 1 gdust of smoke
- 2 juniper berries
- peppercorns to taste
- 1 bay leaf
- Soybeans and ponzu sauce to taste
Procedure
Place all the above ingredients in a saucepan and cook for about 1 hour on low heat. Blend until a thick, opaque sauce is obtained.
For the potato mousse
- 200 g potatoes
- 180 g fresh cream
- 1 egg white
Procedure
Boil the potatoes, combine the cream and egg white and put everything in a siphon with 2 gas charges.
Dish composition
Mixed herbs and flowers to taste( basil, dill, spring onion, mint, valerian, chervil, edible flowers q,b.)
Procedure
Take the octopus, roast it in a pan and glaze it with barbecue sauce; serve with the potato mousse and herb and flower salad
