Recipe courtesy of Michael Schowl

Octopus and Rice Bean Salad Appetizer

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 2 servings
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Ingredients

Saffron Emulsion:

Directions

  1. For each plate, arrange 8 slices of the octopus in a slightly overlapping fan near the center of the plate, creating a half moon. Spoon on some of the white beans on the inside curve of the octopus. Place the haricots verts next to the rice beans. Scatter the tomato halves around the dish. Place a few slices of marinated leeks on top of the octopus. Season with a touch of black pepper. Drizzle the saffron emulsion around the octopus. Garnish with micro greens on top and serve.

Saffron Emulsion:

Yield: 3/4 cup
  1. Bring water to a simmer and add the saffron. Let simmer until the water amount is reduced by 1/2. Let cool and add the butter to the saffron mixture. Blend with an immersion blender until the mixture is emulsified. Pass the mixture through a fine-mesh strainer. Bring the 1-cup of water to a simmer, add the vinegar and 1/4 teaspoon salt. When at a simmer again, poach the eggs for 1 minute. Remove immediately and place directly into a blender. Blend the eggs until they are liquefied. In a clean saucepan, over very low heat, add the saffron-butter mixture and the liquefied eggs. Add the sugar. Heat slowly while emulsifying with an immersion blender. Sauce should be slightly thick but still pourable. Adjust seasoning with salt.
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