Gastronomixs

Confit of octopus ‘escabeche style’ with miso mayonnaise, seaweed rendang, and peanut crunch

This recipe was inspired by the composition from our guest chef, Joachim Wissler. He created a unique dish with octopus, peanuts, miso, and cucumber. We substituted his composition of octopus with a Spanish composition of octopus, called escabeche. After the octopus has been cooked, it is marinated in an acidic liquid with added flavour enhancers. Just like Wissler, we combined this with miso mayonnaise. We kept the peanuts by creating a peanut crunch with coconut and curry. As a final touch we added a seaweed rendang. We want to show you how you can be inspired by the creation of another chef, whilst creating your very own composition. Don't copy and paste - remix!

Confit of octopus ‘escabeche style’ with miso mayonnaise, seaweed rendang, and peanut crunch

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Ingredients

500

g

seaweed, of your choice

3

stalks

lemongrass

1

 

kaffir lime

30

g

fresh ginger

1

 

red chilli pepper

80

g

sweet soy sauce (ketjap)

50

g

coconut milk

400

g

chicken stock

300

ml

mayonnaise

200

g

dark miso, Aka Miso

As needed:

 

wasabi paste

As needed:

 

sushi vinegar

1

 

octopus tentacle

50

g

garlic

50

g

shallots

300

ml

white wine, fruity

2

 

lemons

300

ml

olive oil

 

 

salt and pepper

100

g

peanuts (unsalted)

30

g

grated coconut

5

g

curry powder

Preparation method: peanut, coconut, and curry crunch
  • Finely mix all the ingredients in a blender or cutter.
  • Store in an air-tight container until needed. 
Preparation method: miso mayonnaise
  • Mix all the ingredients and season to taste with the wasabi and sushi vinegar. 
Preparation method: seaweed rendang
  • Thoroughly rinse the seaweed.
  • Gently fry the lemongrass, red chilli pepper, ginger, and the kaffir lime.
  • Add the seaweed to the pan and deglaze with the sweet soya sauce, coconut milk, and chicken stock.
  • Reduce on low heat for about 40 minutes.
  • Let the mixture cool, and then pull vacuum it.
  • Set aside to infuse for 24 hours.
Preparation method: confit of octopus ‘escabeche style’
  • Sweat the garlic and shallots in 100ml of olive oil. Add the octopus tentacle.
  • Now add the white wine and poach/confit the octopus for about twenty minutes.
  • Finely chop the spring onion.
  • Season the tentacle to taste with salt, pepper, and lemon juice but keep in mind the oil that is added shortly before serving.
  • Add the rest of the olive oil and keep at a lukewarm temperature.
Finishing & presentation
  • Delicately arrange the seaweed rendang in a deep plate covering the bottom.
  • Pipe small dots of miso mayonnaise between the rendang.
  • Remove the octopus confit from the liquid and briefly drain on paper towels. Place on the rendang.
  • Finish the dish with peanut crunch. 

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