Pulpo Mexicano, Culinaire Saisonnier

Source: Culinaire Saisonnier

Grischa Herbig just cooks what he likes. Where the environment has no limit, so does his kitchen.

Ingredients

  • scrambled lemon powder
  • Ghoa Cress®
  • lime wedges
  • pulpo
  • court broth with red wine
  • razor clams

For the razor clam marinade:

  • olive oil
  • 30 g Limon Cress
  • lime juice
  • allspice spelt
  • pepper
  • salt
  • sugar

For the cream of avocado:

  • 2 avocados
  • lime juice
  • lime zest
  • 5 g Ghoa Cress
  • salt
  • sugar
  • pepper
  • allspice spelt
  • chlorophyll
  • ascorbic acid

For the fermented salsa:

  • 600 g diced cherry tomatoes
  • 6 jalapeños
  • 6 garlic cloves
  • 6 unripe mangoes in cubes
  • 100 g tomatillo
  • 60 g shallot brunoise
  • 10 g of salt
  • 40 g apple cider vinegar
  • juice and grate of 4 limes
  • 200 g of tomato paste
  • 150 g of honey
  • 4 cl of ferment
  • 1 g guarzoon
  • 2 tsp caraway seeds
  • 1 tsp coriander seeds
  • 1/2 tsp white pepper

For the paprika puree:

  • 1 case of bell peppers
  • salted water
  • 1 lemon stem
  • lime leaf
  • agar
  • citras

For the nachos:

  • 250 g of cornflour
  • 100 g wheat flour
  • 250 g of water
  • 2 tbsp olive oil
  • salt
  • curry oil
  • Maldon salt

Method

Briefly blanch the razor clams, remove the meat, vacuum with the marinade and cook in the 85°C steam oven for 6 minutes.

Make a smooth avocado cream from all ingredients. Vacuum the clean pulpo with the court broth and cook in the 85°C steam oven for 3 hours.

For the salsa, mix the tomato, jalapeño, garlic, mango, tomato puree, shallot, salt, apple cider vinegar, lime, tomato paste, honey, guarzoon and ferment and blender everything.

Roast the spices, quench with the liquid, add to the first mass, vacuum and leave to ripen at room temperature for 24 hours.

Then keep cool and drain well before use. Wash and clean the peppers, cover with salted water and add the lemongrass and the lime leaf.

Cook covered, pass and blend the bell pepper. Let the mass drain overnight and make a gel of the juice with agar and citras. Mix with the paprika pulp.

Make a dough from all ingredients, let it rest, roll out thinly and fry in a cast iron pan.

Cut into small triangles, baste with curry oil, sprinkle with Maldon salt and bake in the oven at 150°C for 5 minutes. Dress on the plate and garnish with the Ghoa Cress®.

***

Restaurant La societé

Kyffhäuserstraße 53, 50674 Köln, Duitsland
Tel. 0049 221 232 464
www.restaurant-lasociete.de

Source: Culinaire Saisonnier 92 - Spring 2019

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