Octopus tapas pickles and cress cream

plat
Difficulty Hard
Preparation 30 minutes
Cooking 60 minutes

Ingredients

Preparation

6 people
1 bunch of cress | 1 shallot | 20 g butter | 0.5 L vegetable broth| 0.5 L whipping cream| Jalapeño pepper paste | 300 g octopus | 30 g mussels| 50 g butter| 0.1 L olive oil| 10 g satay mix| For the tempura batter: | 100 g flour| 100 g corn starch | 10 g yeast| 1 pinch salt| sparkling water | 0.1 L olive oil| 1/4 Grand Pain from La Grande Épicerie de Paris | 150 g creme fraiche | 1 jar lemon confit | fleur de sel| 1 jar capers | 1 jar pickled red onions| 1 jar pickled carrot and ginger | a few edible flowers, such as pansies| a few whole capers
    • 1
      Make the cress cream. Wash, then remove the watercress, making sure to keep the tails. Peel and chop the shallot. Blanch the leaves in salted water and place them in iced water to set the colour. In another saucepan, fry the shallots with a little butter, adding the watercress tails. Moisten with the vegetable broth and cook for 20 minutes. Add the cream and leave to cook for another 20 minutes. Put the cress cream in the tatami. Then add the green part of the cress, then mix it all in the blender. Season, then add the jalapeno paste to your liking.
    • 2
      Prepare the octopus and the mussels. Shell the mussels. Heat some oil in a saucepan. Cut the octopus into pieces. Brown the octopus in oil, add the butter and the satay.
    • 3
      Prepare the tempura batter: pour the flour, corn starch, yeast and salt into a bowl, and finish by adding the sparkling water. Mix until you obtain a consistent paste. Immerse the mussels into the mixture, then fry them in a fryer until you obtain a golden, crunchy shell.
    • 4
      Make your Grand Pain crisps. Cut our Grand Pain into thin slices and place them on a tray. Add a dash of olive oil, then place them in the oven for 5 minutes at 180°C.
    • 5
      Prepare the accompaniments. Mix the creme fraiche, candied lemon and fleur de sel in a bowl. Refrigerate.
    • 6
      Start arranging. On a large plate, pour the cress cream on the base of the plate, then add the mussels and octopus evenly. Place the pickles around it, a few spots of lemon cream and some whole capers. Finish arranging by adding Grand Pain crisps and edible flowers.

    Products :

    Golden Jubilée, turmeric and cauliflower

    Les 3 chouettes
    5.3 €5.30
    For 210 g (25,24 € / kg)

    Salted capers

    La Favorita
    3.6 €3.60
    For 70 g (51,43 € / kg)

    Satay

    Terre Exotique
    7.05 €7.05
    For 100 g (70,50 € / kg)

    Lemon confit

    Terre Exotique
    5.25 €5.25
    For 90 g (58,33 € / kg)

    Île de Ré fleur de sel

    La Grande Épicerie de Paris
    6.5 €6.50
    For 125 g (52,00 € / kg)

    Miso & vegetable instant soup

    Ariaké
    5 €5.00
    For 36 g (138,89 € / kg)

    Lune Pourpre Pickles, red onion, red wine vinegar

    Les 3 chouettes
    5.35 €5.35
    For 210 g (25,48 € / kg)

    Les recettes à découvrir :