(For 4 portions)
- 4 Moai Caviar
- 4 Paztizz Tops
- 4 BlinQ Blossoms
- 2 stems of Zallotti Blossom
- 1 punnet Atsina Cress
- 1 punnet Adji Cress
- 300gr pureed red cabbage
- 4 medium King Edwards potatoes
- 4 small cornish octopus
- 1L fish stock
- 30gr melted butter
- 4 tbsp olive oil
- juice of ½ a lemon
- 4 soaked sultanas in water
- fine sea salt and white ground pepper
- Cook the cabbage in a vegetable stock.
- Drain the cooked red cabbage into a fine sieve and keep 50ml of cooking juice for the dressing.
- Puree the cabbage and season to taste, pour in a small squeeze bottle.
- Peel the potato, trim them to a rectangular shape and cut out some fine slices using a mandolin.
- Brush each slice with the melted butter and put them back together in a spiral way.
- Lift the potato stack gently, brush more butter over the top and cook in an oven at 220℃.
- Meanwhile, plunge the octopus in the cold fish stock, cover with a lid and bring to boil.
- Boil for 5 minutes, take off the heat and leave in the stock for another 10 minutes.
- Bear in mind that is a very small octopus, so do not overcook it!
- To make the dressing, emulsify the 50ml of red cabbage cooking juice with the lemon juice and the olive oil.
- Place the octopus at the centre of the plate and add the potato stack on top.
- Squeeze some cabbage mousseline dots around the plate and add the one soaked sultana after cutting it into two.
- Add the microgreens, cress and speciality plants.
- Finish with the dressing and serve.
Recipe: Franck Pontais
Say yes to the cress