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YELLOW PEPPER CREAM AND RATATOUILLE WITH GRILLED OCTOPUS

A creation by Fernando del Cerro

YELLOW PEPPER CREAM AND RATATOUILLE WITH GRILLED OCTOPUS

Yellow Pepper Cream

Gently fry the onionin the oil and, once it has starts to soften, add the pepper puree and cook down to 3/4 of the initial quantity. To finish, blend in the Turmix to homogenise and emulsify all the ingredients.

Ratatouille

  • Spring onion - 1/2
  • Zucchini - 1/4
  • Eggplant - 1/4
  • Virgin olive oil - 100 g
  • Whole green peppercorns - 10
  • Salt

Gently fry the finely chopped onion in the oil until golden. Once cooked, add the remaining finely chopped vegetables with the green peppercorns. Fry gently, check the salt and set aside.

Grilled octopus

  • octopus leg, cut lengthwise - 1/2
  • virgin olive oil - 20g
  • parsley - 10g
  • garlic clove - un diente

Mix the ingredients of the sauce and crush in the mortar. Cover the octopus with a fine coat of the sauce and rapidly grill, on both sides Put in the oven with a little more sauce. Cook for 5 minutes in the oven heated to 200°C.

PRESENTATION                               
Draw a circle of yellow pepper creamon the plate. Place the grilled octopus on the cream, surrounded by the ratatouille.