Monday, July 11, 2011

Octopus


Octopus was cooked sous vide at 85c for 4 hours with olive oil, lemon zest, dill, coriander seeds, fennel seeds, piment d'esplette, black pepper, and salt.

Served with sherry vinaigrette sheet, tapioca pearl which has been compressed with caper jus, caper, anchovies, seaweed crumb, paprika.



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