200g Vulgaris octopus hands
Himachi Tuna (halibut)
100g piece of Himachi Tuna or Halibut
½ large onion
½ garlic bulb
3 packets of squid ink
½ thumb ginger
10ml olive Oil
50ml lime juice
20ml sesame oil
50ml soya sauce
½g ascorbic acid
3ml lime juice
50ml Japanese mayonnaise
30g pickled ginger
12 pieces red vein sorrel
16solferino balls of apple
12 rounds of white raddish 2cm diameter
Few drops olive oil
Massage the octopus with salt, then immerse it 3 times in to boiling water which will make the tentacles curl.Cook for 30-45 minutes, checking the texture every 10 minutes, until the octopus is tender.Once the octopus is cooked, remove from the boiling water and place immediately in iced water. When ready to use, immerse in boiling water for 30 seconds then refresh in ice water.Do not add anything to the octopus and steam for 80 minutes.Peel off the skin while hot.Chill and slice to 5cm thick then dress with lime juice, olive oil and sea salt.
Himachi Tuna (halibut)
Cut the tuna into 16 small pieces and lightly season with salt and caster sugar. Reserve until needed.
Roast the garlic at 150°c for 45 minutes.Slice onion thinly and sweat with no colour in a pan with 20ml oil and a pinch salt until soft.Add the garlic and ginger and cook for a further 15 minutes.Add the cream and bring to the boil, take off the heat and blend until smooth.Empty squid ink in sauce pan and add a splash of water.Bring to the boil, then add to puree.
Add the rice and water to a pot and bring to boil.Cook until the rice is soft then blend until smooth.Pass through a sieve and spread the rice paste over a silicone mat.Dry in de-hydrator on 54 degrees for two hours.Place frying oil in a pot and heat to 200°c, then fry for 5 seconds until crisp.Remove to dry on paper towel and season to taste.
Add all above ingredients into a blender, blitz and then pass through a sieve.Season to taste.
Combine all the ingredients in a bowl and whisk until properly incorporated.Freeze with liquid nitrogen, crush to a powder and serve immediately.
Add all ingredients together with a splash of pickle liquid, mix well and refrigerate.
Using a paint brush and the squid ink mayo, draw an octopus like tentacle on the plate. Place the blocks of tuna fish on the tentacle and the octopus on top of that. Dot the avocado puree around the place and the spring onion on top. Do the ginger mayonnaise in between and place the octopus on top. Place the apple balls, radish slices and red vein sorrel arounbd. Sprinkle the frozen dressing along the base of the tentacle. Place the rice cracker at the top left corner of the tentacle