John Dory and octopus with snow pea gazpacho

John Dory whole:

For 2 students

1400g

1. Filet and remove the skin.

Split vinaigrette:

Brown sugar

Vinegar yuzu

White vinegar

Manuka honey

Orange jus

Carrots

Onions

Octopus cooking liquid

Olive oil

7g

10g

15g

3g

120g

25g

25g

110g

SQ

2. Caramelize the sugar, deglaze with vinegar, honey and orange jus.
3. Add the vegetables in Brunoise, reduce to thick consistency, then add the Octopus juice, reduce and pass through the chinois.
4. Make a split vinaigrette.

Squid Ink Tuiles (serves 7 guests):

Olive oil

Water

Squid ink

Corn flour

145g

350g

25g

32g

5. Combine water and the Corn starch cook until thick, don’t over boil.
6. Mix with the olive oil like a mayonnaise and add the squid ink. After 1hr cook in a hot pan for 1 min.

Recipe for 7 students work together for “the tuile ”

Squid Ink Caviar:

Squid ink

Fish stock

Octopus cooking liquid(previous)

Agar-Agar

Grape seed oil

10g

100g

100g

2g

1000g

7. Place the oil in the blast chiller until it reaches a temperature of 1⁰C. Combine with the hand mixer all the ingredients except the oil together and bring to the boil.  Let cool to around 50⁰C. Place the liquid into a syringe or squeezing bottle and make some caviar. Drain and rinse under warm water.

Gazpacho:

Snow peas

Olive oil

White Vinegar

Orange juice

Salt

pepper

 sugar

200g

20g

7g

25g

SQ

1. Cook the Snow peas, refresh on ice, drain and place in the liquidizer with all the ingredients.

Mix until very smooth and pass through the fine chinois

     Recipe for 4 students work together for “the Gazpacho”

Marjoram sauce:

Fish stock

Milk

Cream

Lemon

Noilly prat

Marjoram

Marjoram essence

Salt

Sugar

Soya lecithin

50g

50g

50g

75g

50g

15g

1 drop

SQ

SQ

2. Cook the fish stock, milk, cream, Noilly prat, lemon juice and half of the Marjoram for 8 min.

Pass through the sieve and add the left-over marjoram to infuse. Add some lecithin, the essential oil, correct the seasoning and emulsion.

Add more lemon juice if needed.

John Dory:

John Dory fillet

Tentacles

SQ

SQ

3. Cut the frozen octopus legs with the slicer (1mm) thick. Remove the skin and trim the fish fillet and place on a piece of oily and seasoned backing paper. Cover the fish with octopus scales, brush with olive oil, place a piece of backing paper on top and vacuum pack n⁰ 5. Reserve and cook on demand for 13 min at 60⁰C in steam oven.

Vegetables Garnish:

Carrots baby red       2

Carrots baby purple 2

Yellow baby carrots 2

Small round radish   2

Snow peas                  2

60g

60g

60g

60g

15g

4. Cook the carrots and the snow peas.
5. Finely slice 1 purple carrot and 1 radish and place in cold ice water to curdle.