Octopus mille-feuille on violet potato cream

50 min
Type of dish: Appetizers and canapes
Temperature: Warm, Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Boiled octopus 0.3 kg
Coarse salt 0.005 kg
Hojiblanca olive oil 0.15 l
Sweet paprika 0.1 g
Purple potato 0.3 kg
Parsley sauce 0.02 l
Potatoes 0.1 kg
Mayonnaise sauce 0.15 l
Garlic, bulb 1.0 ud
See Recipe
Frozen octopus no. 1 0.3 kg
See Recipe
Parsley 6.0 g
Table salt 0.08 g
Dried chilli pepper 0.0 g
Bread 1.2 g
Vinegar 0.0 l
Water 0.008 l
Olive oil 0.008 l
Cured cheese 0.004 kg
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Place a tear drop of ali oli on the slate.
  • Cut and season the octopus slices with salt, paprika and extra virgin olive oil.
  • Assemble the octopus mille-feuille with the purple potato purée.
  • Serve and garnish with griddle potato chips.
  • Decorate with parsley sauce.
Nutritional information (1 portion)
Energy
564.08
kcal
Carbohydrates
14.08
g
Proteins
8.81
g
Lipids
52.12
g
Fiber 1.51 g
Saturates 8.46 g
Monounsaturated fatty acids 38.73 g
Polyunsaturated fatty acids 6.19 g
Cholesterol 107.4 mg
Calcium 109.94 mg
Iron 1.71 mg
Zinc 1.41 mg
Vitamin A 72.89 ug
Vitamin C 15.3 g
Folic acid 22.93 ug
Salt (Sodium) 930.57 mg
Sugars 0.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.