Octopus and roasted potato twist


(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

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