- Soy sauce
- Sesame oil
- Orange juice
- Lime juice
- Orange Gel
- Celery purée
- Dill olive oil
Carpaccio: boil the octopus, remove the head and only cut the large tentacles. Wrap them together in cling film, twisting both ends of the film in the opposite direction (like a boiled
sweet). Make a few holes so the air can escape. Aer freezing, cut the octopus finely with a meat slicing machine. And the carpaccio is done.
The octopus tentacle is only seasoned with olive oil and seared with a kitchen blowtorch.
The remaining octopus is marinated in sesame oil, soy sauce, orange juice and lime juice. Add the orange gel, celery puree, pomegranate and dill olive oil.