Octopus carpaccio

Octopus carpaccio

By
From
The Beef Club
Serves
15
Cooking time
60 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1 octopus
a large pinch powdered gelatine or agar-agar
1 quantity Mayonnaise sauce with olives
2-3 tablespoons olive oil
20g kalamata olives, pitted
1 bunch chives
1 orange

Court bouillon

Quantity Ingredient
2 teaspoons coarse salt
1 onion
1 carrot
1 stick celery
2 garlic cloves
100ml spirit vinegar
2 sprigs thyme
2 bay leaves

Method

  1. To make the bouillon fill a large saucepan with water and the coarse salt. Add the onion, carrot, celery and garlic (washed and peeled), along with the vinegar, thyme and bay leaves. Bring to a boil. Immerse the octopus in the court bouillon, bring back to the boil then lower the heat and simmer gently for 45 minutes. Drain and allow to cool.
  2. Cut off the tentacles and open and spread the body on a piece of cling film (plastic wrap). Arrange the tentacles on the body, sprinkle all over with powdered gelatine and roll up into a sausage. Wrap tightly. Put in the fridge to set for 24 hours.
  3. Unwrap and finely slice the sausage and arrange the slices on individual plates or a serving dish. Criss-cross with sauce. Drizzle a little olive oil and orange juice on top, sprinkle with sliced olives, chopped chives and a little finely grated orange zest.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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