Octopus Carpaccio with Lemon, soya, ginger, olive oil and fresh herbs
Ingredients
  • 1 Octopus
  • 1 Lemon
  • 1.5 oz. Ginger
  • ½ l. water
  • 1.5 oz. Sugar1.5 oz. Sugar
  • 0.15 oz. Agar-agar
  • 3.5 oz. Soya Sauce
  • 3.5 oz. Soya Sauce
  • Extra virgin olive oil a/n
  • Fresh Herbs a/n
  • Pure peanut paste a/n
Directions

Octopus
Cut the octopus in pieces and vacuum pack in a cooking bag. Cook in boiling water for approximately 50 minutes, after that, open up the bag and set aside, retain both water and octopus.

Soya “Air”
In a wide pot stir in cold the soya lecithin and the soya sauce. When we are ready to use it emulsify with a turmix and make a stabilized foam.

Ginger Gelatine
Cook the ginger for 15 minutes, strain and add the agar-agar, let cool off before cut it in dices.

Slice the octopus as thin as possible and distribute on the plate, add some ginger dices, the peanut paste, drizzle with grated lemon peel, add the soya foam and finally ad the fresh herbs. Dress everything with olive oil and coarse salt.

Octopus Carpaccio with Lemon, soya, ginger, olive oil and fresh herbs
Ingredients
  • 1 Octopus
  • 1 Lemon
  • 1.5 oz. Ginger
  • ½ l. water
  • 1.5 oz. Sugar1.5 oz. Sugar
  • 0.15 oz. Agar-agar
  • 3.5 oz. Soya Sauce
  • 3.5 oz. Soya Sauce
  • Extra virgin olive oil a/n
  • Fresh Herbs a/n
  • Pure peanut paste a/n
Directions

Octopus
Cut the octopus in pieces and vacuum pack in a cooking bag. Cook in boiling water for approximately 50 minutes, after that, open up the bag and set aside, retain both water and octopus.

Soya “Air”
In a wide pot stir in cold the soya lecithin and the soya sauce. When we are ready to use it emulsify with a turmix and make a stabilized foam.

Ginger Gelatine
Cook the ginger for 15 minutes, strain and add the agar-agar, let cool off before cut it in dices.

Slice the octopus as thin as possible and distribute on the plate, add some ginger dices, the peanut paste, drizzle with grated lemon peel, add the soya foam and finally ad the fresh herbs. Dress everything with olive oil and coarse salt.

Octopus Carpaccio with Lemon, soya, ginger, olive oil and fresh herbs
Ingredients
  • 1 Octopus
  • 1 Lemon
  • 1.5 oz. Ginger
  • ½ l. water
  • 1.5 oz. Sugar1.5 oz. Sugar
  • 0.15 oz. Agar-agar
  • 3.5 oz. Soya Sauce
  • 3.5 oz. Soya Sauce
  • Extra virgin olive oil a/n
  • Fresh Herbs a/n
  • Pure peanut paste a/n
Directions

Octopus
Cut the octopus in pieces and vacuum pack in a cooking bag. Cook in boiling water for approximately 50 minutes, after that, open up the bag and set aside, retain both water and octopus.

Soya “Air”
In a wide pot stir in cold the soya lecithin and the soya sauce. When we are ready to use it emulsify with a turmix and make a stabilized foam.

Ginger Gelatine
Cook the ginger for 15 minutes, strain and add the agar-agar, let cool off before cut it in dices.

Slice the octopus as thin as possible and distribute on the plate, add some ginger dices, the peanut paste, drizzle with grated lemon peel, add the soya foam and finally ad the fresh herbs. Dress everything with olive oil and coarse salt.