MILLEFEUILLE OF OCTOPUS WITH POTATOE AND TRUFFLE

By Javier Novo y Giralda, chef at RESTAURANTE TASTEVIN – Hotel Vincci Frontaura Valladolid.

An octopus millefeuille where the quality of the ingredients is combined to create a unique pleasure.

RECIPE FOR 4 PEOPLE:

INGREDIENTS

  • 1 octopus sirloin
  • Monalisa Potato
  • Truffle Melanosporum
  • Mayonnaise
  • Garlic
  • Honey
  • Peppers
  • Reduction of Pedro Ximénez

PREPARATION

  1. Cook a potato about 100gr approximately. We cut it into slices and set it apart.
  2. Put on the thermomix 1 clove of garlic, a drizzle of honey and a spoonful of mayonnaise.
  3. The octopus is filleted and interspersed with the potato making a millefeuille.
  4. Next to the potato is added grated black truffle and virgin olive oil, add the toasted garlic on top and put it in the oven at 200 degrees for 4 minutes.

PRESENTATION

On the plate we paint a reduction cord of Pedro Ximénez, we sprinkle paprika and we mount the skewer.

2018-10-04T16:46:20+00:00 October 3, 2017|