Smoked Octopus Terrine with Apple pickled in Elderflower Vinegar, Saffron Aioli, Black Garlic and Squid Ink Aioli, seasonal Herbs List of ingredients: Octopus 40 ml rapeseed oil 15 g garlic peeled and thinly sliced 4 branches of thyme 4g fine sea salt 6g sugar 600g octopus Wood dust for smoking (ideally apple wood) Apple pickled in Elderflower Vinegar 1 granny smith apples 30 ml sweet elderflower vinegar Saffron Aioli 1g saffron chopped very fine 100ml fish stock Modified starch for thickening 60ml Mayonnaise Black Garlic and Squid Ink Aioli 1 Head of Black Garlic peeled 1 Tbsp. of Squid Ink 1 Tbsp. of Dashi Vinegar Modified starch for thickening 60ml Mayonnaise To finish Seasonal Flowers and Leaves Herb or good Rapeseed Oil Method of preparation:
Octopus
Apple pickled in Elderflower Vinegar
Saffron Aioli
Black Garlic and Squid Ink Aioli
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