Octopus a la Gallega '99

By corlear

Ingredients

• For the hot potato gelatin:
• 10 1/2 oz mashing potato
• 1 3/4 cup water
• pinch powdered agar-agar
• salt
• For the octopus sahimi:
• 1 octopus tentacle (approx. 83/4 oz)
• 7 oz cooking salt
• For the bay oil:
• 15 bay leaves
• 1/2 cup sunflower oil
• To finish:
• virgin olive oil
• paprika

Details

Servings 4

Preparation

Step 1

For the hot potato gelatin:
1. Peel and roughly chop the potatoes.
2. Put the potatoes in the water and bring to the boil. Cover them, so the water does not evaporate and continue cooking for 20 min.
3. Leave to infuse for 12 hours and strain.
4. Season 1¼ cup of the potato water with salt and then add the powdered agar-agar. 5. Stirring continuously, bring to the boil over the medium heat, remove from the heat and whisk.
6. Put 3 tbsp in four small, square dishes and leave to set.

For the octopus sahimi:
1. Clean the octopus tentacle and cover with cooking salt for 20 minutes.
2. Remove the salt and clean the tentacle in a generous amount of water.
3. Blanch the tentacle in boiling water for 1.5 minutes and drain.
4. Leave to cool and wrap it with clingfilm, making sure it is cylindrical in shape. Freeze.
5. Use a meat slicer, set at 1/20", to slice the frozen tentacle. Place the octopus slices on a piece of waxed paper that is the same size as the gelatin. Freeze again so you can remove it from the mould.

For the bay oil:
1. Combine the ingredients and crystallize at 160ºF for 2 hours, leave to stand for 12 h. and strain.

Final Steps & Preparation:
1. Heat the dish with the gelatin in the salamandra.
2. Put the frozen octopus on the gelatin.
3. Remove the clingfilm from the octopus and warm in the salamandra.
4. Sprinkle with paprika, drizzle a circle of virgin olive oil and arrange three drop of bay oil around it.